PREP TIME 25 minutes  |   TOTAL TIME 25 minutes

​Ingredients​​

• 1 Red Pepper

• 1 Avocado

• 1 Can of Black Beans

• 1 Container of Cherry Tomatoes 

• 1/2 Bag of Corn

• 1-2 slices of Red Onion

• 1/2 Head of Butter Lettuce

• 1/2 Bunch of Cilantro

• 1/2 Tsp Cumin

• 1/4 Tsp Chipotle Powder

• 1/2 Lime

• 1 Tbsp Avocado Oil

• 1-2 Slices of Vegan Pepper Jack Cheese (Follow Your Heart)

• Salsa Ranch Dressing

  • 1/2 Cup of Daiya Ranch Dressing

  • 1/4 Cup of Mild Salsa

Directions (Makes 6-8 Bowls)

• Add avocado oil to frying pan then add corn, cook 10 minutes on medium heat, add cumin and chipotle powder cook for 2-3 minutes more

• Set corn aside and let cool before adding to the salad mix

• Thoroughly wash butter lettuce and chop into pieces and set aside 

• Chop red pepper into pieces and add to bowl

• Cut cherry tomatoes in half and add to bowl

• Rinse black beans and add to bowl

• Finely slice red onion and add to bowl

• Chop cilantro and add to salad mix

• Add cooled corn to bowl

• Add butter lettuce to the bowl and mix all ingredients

• Cut Avocado into quartered pieces and add to bowl as topping and immediately sprinkle the 1/2 lime into the salad 

• Break up pepper jack cheese into pieces and sprinkle across salad

• Salsa Ranch Dressing - Combine ranch dressing and salsa into bowl and mix thoroughly 

• Serve salad into bowls and add salsa ranch dressing, enjoy!