1 head of romaine1 can black beans
1/2 can whole kernel corn
4 small Emeril's romanito tomatoes
1 half avocado
handful of tortilla chips, crumbled
tropical mango vinaigrette, to taste
Chop the romaine, cut the tomatoes, slice the avocado, and drain the black beans and corn. Toss ingredients together and top it off with dressing and tortilla chips for croutons.
I really like this mango vinaigrette; the flavor pairs really well with the black beans and the whole mexican aspect of the salad.
Using the same ingredients (minus the lettuce, tortilla chips and dressing), plus a slice of smoked cheddar cheese, I put the beans, corn, tomatoes and avocado in a Jalepeno Cheddar Wrap Tortilla and grilled it on the stove.