Servings: 6 - 8
Two 6" flour or corn tortillas, cut into thin strips
1 cup Greek yogurt
2 tablespoons cilantro, minced
2 garlic cloves, minced
Juice of 1 lime
1/4 cup apple cider vinegar
1/4 cup + 1 tablespoon extra-virgin olive oil
Salt and pepper (to taste)
3 hearts of romaine, julienned
1 15 oz can black beans, drained and rinsed
1 1/2 cups corn, cooked and cut off the cob
2 tomatoes, finely diced
6 scallions, thinly sliced
1 avocado, cut into approximately 1” pieces
1 1/2 cups cheddar cheese, shredded
Preheat oven to 375˚. Slice tortillas into strips (about 1/4" wide). Place on a baking sheet and drizzle with 1 tablespoon of olive oil and a few pinches of salt. Bake for 12-15 minutes until golden brown. Set aside until cool.
In a small bowl, stir together Greek yogurt, cilantro, garlic, lime juice, and apple cider vinegar. Slowly whisk in olive oil to emulsify, then season with salt and pepper to taste.
Salad: In a large bowl, combine the romaine, black beans, corn, tomato, scallions, and dressing. Toss together. Top with avocado, cheddar, and crispy tortilla chips.