Four Story Fiesta Salad Recipe

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Ready in: < 30 minutes
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 small head romaine lettuce
1 red pepper
2 cans whole kernel corn niblets (12 oz size) -- drained
3 green onions
3 large tomatoes
1 jalapeno pepper -- seeded and minced
1 can black beans (19 oz size) -- drained and rinsed
1/4 cup fresh coriander -- chopped
1/4 cup red wine vinegar
2 teaspoons each ground cumin and chili powder
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup olive oil
2 ripe avocados
1 pinch each salt and freshly ground black pepper (optional)

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Directions:

Wash and dry lettuce leaves. On a cutting board, stack several leaves, then thinly slice. Repeat with remaining leaves. Lettuce should measure about 8 cups. Place in a large glass bowl. Core and seed red pepper. Cut into 1/2-inch pieces. Place in a medium-size bowl and stir in corn.

Spoon over lettuce. Thinly slice green onions and add. Core tomatoes, then coarsely chop. Sprinkle overtop. Finish with jalapeno, black beans, then coriander.

In a small bowl, whisk vinegar with cumin, chili powder, oregano, salt and cayenne. Then whisk in oil. Pour mixture over salad but do not toss. Salad keeps well, covered in the refrigerator, up to 4 hours or overnight.

Just before serving, peel avocados and discard pits. Slice into this wedges and layer on top of salad. Sprinkle with pinches of salt and pepper, if you like.

This recipe from CDKitchen for Four Story Fiesta Salad serves/makes 6