What made this salad great was the contrasting flavors and textures – spice, sweet, crunch, chewy, creamy, succulent. They all worked so well together. I adapted to my liking, from my Best of Cooking Light recipe.
1 tablespoon fajita seasoning
2 cups thawed frozen corn kernels (I used roasted corn from Trader Joe’s, but plain corn would work fine)
5 teaspoons fresh lime juice, divided
2 teaspoons minced fresh cilantro
1 garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1 7-ounce jar roasted red bell peppers, drained and chopped
1 diced peeled avocado
1/2 cup light nondairy ranch dressing (found in Whole Foods, or you could make your own)
1/4 teaspoon canned chopped chiles (or more, if you like more heat)
12 cups packaged chopped romaine lettuce
3 cups chopped skinless boneless cooked chicken
1 cup shredded soy cheddar cheese
1 cup unsalted baked tortilla chips, crumbled (I added these at the end, but neglected to photo them!)
1 mango, peeled and chopped
1/2 cup thinly sliced radishes
Combine seasoning, corn, 1 tablespoon lime juice, and cilantro in a medium bowl.
Combine garlic, beans, and red pepper in a medium bowl. Combine avocado and remaining 2 teaspoons lime juice in a small bowl, tossing gently to coat. Combine dressing and chile peppers in a small bowl.
Place lettuce in a large serving dish or bowl. Decoratively arrange the serving dish with the chicken, beans, corn, avocado, cheese, mango, radishes, and finishing with the dressing. Sprinkle the tortilla chips on top. Makes 8 servings.