Ingredients

How to make it

  • Avocado Chipotle Dressing:
  • Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.
  • Salad:
  • Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
  • Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips
  • Cheese Walnut Chips:
  • Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
  • Bake at 400°F for 15 to 20 minutes or until lightly browned.

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