Ingredients
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1/3 cup fresh cilantro leaves
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1/2 cup red onion, diced
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4 roma tomatoes, chopped
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1 (15 ounce) can black beans, rinsed and drained
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2 cups four-cheese Mexican blend cheese
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1 (15 ounce) can whole kernel corn, drained
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3 cups tortilla chips, broken and simply crushed between your hands
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1/2 cup fresh lime juice, usually about 4 limes
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1/2 cup canola oil
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1/2 cup sour cream
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1 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 romaine lettuce hearts, shredded
Instructions
- Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
- Then slowly drizzle in oil until fully combined.
- Pour dressing into container and chill in fridge for several hours for flavors to meld.
- In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
- (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
- Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
- Enjoy!