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Jalapeño-Lime Grilled Taco Salad

Charred romaine hearts, sweet corn, and colorful peppers create a smoky foundation, while our firm Jalapeño-Lime cheese adds the perfect kick of heat and citrus brightness. Topped with black beans, creamy avocado, and a zesty lime vinaigrette, this salad transforms familiar flavors into something as beautiful as it is satisfying.

4-6

Serves:

Prep:

20 minutes

Cook:

15 minutes

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Ingredients:

  • 3 romaine hearts, halved lengthwise

  • 2 ears fresh corn, husked

  • 1 red bell pepper, quartered

  • 1 poblano pepper, quartered

  • 1 red onion, thick slices

  • 1 can black beans, drained and rinsed

  • 1 pint cherry tomatoes, halved

  • 1 avocado, diced

  • 1/2 cup fresh cilantro, chopped

  • 4-6 oz Mad Cheese Jalapeño-Lime, grated

  • Tortilla chips, crushed or whole (optional)For Lime Vinaigrette:

  • 1/4 cup lime juice

  • 1/3 cup olive oil

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • Salt and pepper to taste

Instructions:

  1. Preheat grill to medium-high heat

  2. Brush romaine, corn, peppers, and onion with olive oil

  3. Grill vegetables: corn 8-10 minutes, peppers and onion 6-8 minutes, romaine 2-3 minutes per side

  4. Let cool, then chop grilled vegetables into bite-sized pieces

  5. Cut corn kernels from cob

  6. Whisk together vinaigrette ingredients

  7. Arrange grilled vegetables, black beans, tomatoes, and avocado in bowls

  8. Drizzle with vinaigrette, top generously with grated Jalapeño-Lime cheese

  9. Garnish with cilantro and crushed tortilla chips if desired, or serve whole tortilla chips alongside.

Variation: No grill? Use a cast iron skillet for vegetables.

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