Mexican Salad Bowl

• 2 ears corn-on-the-cob shucked
• 1 whole wheat flour tortilla
• 1/2 teaspoon Mexican spice blend
• 1 lime juiced
• 2 tablespoons sour cream
• 1 teaspoon Tabasco Sauce
• 2 tomatoes large, chopped
• 1 red pepper large, seeded and chopped
• 1 red onion finely chopped
• 1 cup kidney beans canned, rinsed
• 1 head baby romaine lettuce washed, leaves separated
• 1 tablespoon shaved Parmesan cheese
• cilantro leaves to serve

1. Bring a large saucepan of salted water to a boil. Add corn and cook 3-4 mins, until just tender. Remove corn and set aside to cool.
2. Preheat broiler. Place tortilla on a baking pan and sprinkle with spice blend. Broil 1-2 mins, turning once, until crisp and golden. Set aside until ready to serve.
3. For the dressing, whisk lime juice, sour cream and Tabasco sauce in a small bowl. Season to taste.
4. Slice corn from the cob. Transfer to large bowl with tomatoes, pepper, onion and beans. Season to taste and toss well.
5. Serve salad on lettuce. Top with Parmesan cheese and cilantro leaves. Drizzle salad with dressing and serve with broken pieces of tortilla.

corn, whole wheat flour tortilla, lime juiced, sour cream, tabasco sauce, tomatoes, red pepper, red onion, kidney beans, parmesan cheese, cilantro

Taken from www.yummly.com/recipe/Mexican-Salad-Bowl-1402255 (may not work)