1(15-ounce) canwhole kernel corn,drained and rinsed
1cupdiced roma tomatoes
1cupshredded cheese(cheddar, mozzarella, or Monterey Jack)
1lime,juiced
½cupdiced red onion
Chopped cilantro,for garnish
For serving: Tortilla chips, chunky red salsa, and sour cream
Instructions
In a medium skillet add olive oil and heat over medium-high heat. Once heated, add ground beef and taco seasoning. Mix to combine and break apart the meat with a wooden spoon. Cook until browned.
In the same skillet, add black beans and toss to combine. Add half the lime juice and stir to combine. Take off the heat and set aside to cool.
In a large salad bowl, add lettuce, avocado, corn, tomatoes, shredded cheese, red onion, and remaining lime juice. Lightly toss together to combine.
Once the beef and black bean mixture reaches room temperature, add it into the salad bowl and mix to combine.
Garnish with chopped cilantro and serve with tortilla chips, salsa, and sour cream.
Notes
Make your own dressing by mixing together some chunky red salsa and sour cream. If you want to grab something at the store, Catalina and Thousand Island are great options.
Add different vegetables. Feel free to substitute or add any of your favorite veggies like bell peppers, olives, or green onion. Even a few pickled jalapeño peppers would be delicious.
Use a different protein. Swap out ground beef for ground turkey, ground chicken, ground pork, or your favorite plant-based option.
Don't forget the crunch. Top with tortilla strips or crush up tortilla chips over your salad to add the best crunchy texture.