Santa Fe Chopped Salad

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   1. Heat the olive oil in a large skillet over medium heat.

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   2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool.

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   3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl.

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   4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese.

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   5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime.

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   6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping A3/4 cup of the bean mixture. Top with (optional) tortilla strips.

No additional tips available.