Taco Salad

Instructions

1. 1

   Heat the olive oil in a large skillet or pan over medium heat. Add the rinsed black beans, corn, chili powder, ground cumin, garlic powder, salt, and black pepper. Stir everything together and cook for 5-7 minutes, until the mixture is heated through and fragrant. Set aside.

2. 2

   In a large salad bowl, combine the chopped romaine lettuce, diced roma tomatoes, and finely diced red onion. Toss gently to mix the salad greens and vegetables.

3. 3

   Divide the lettuce mixture evenly among eight large bowls. Top each bowl with a generous portion of the warm bean and corn mixture. Sprinkle with shredded cheddar cheese and add diced avocado. Drizzle each salad with salsa and add a dollop of sour cream. Garnish with crushed tortilla chips and serve immediately with a lime wedge on the side.