Tired of the same old dinner routine? Craving something flavorful, crunchy, and satisfying, but don't want to spend hours in the kitchen? Then this vibrant corn chip salad is your answer! This easy recipe is perfect for a quick weeknight meal, a potluck contribution, or a light yet delicious lunch. It's packed with fresh ingredients, a zesty dressing, and the satisfying crunch of tortilla chips – everything you need for a truly delicious and healthy dish. Get ready to experience a flavor explosion in every bite!
Ingredients: You'll Need These Simple Staples
This recipe is wonderfully adaptable to what you have on hand, so feel free to swap out ingredients based on your preferences and dietary needs.
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 2 cups fresh corn kernels)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 6 ounces tortilla chips, roughly crushed (I prefer lightly salted)
- 1/2 cup crumbled cotija cheese (or feta cheese for a tangier flavor)
- For the Dressing:
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions: A Step-by-Step Guide to Deliciousness
This recipe comes together in a flash! Let's get cooking!
- Prep the Veggies: Start by dicing the red bell pepper and red onion. Halve the cherry tomatoes and dice the avocado. Make sure to rinse and drain the black beans and corn thoroughly.
- Crush the Chips: Roughly crush the tortilla chips. You want some larger pieces for texture, but you don't want huge, unbroken chips. A zip-top bag and a rolling pin work perfectly for this.
- Whisk the Dressing: In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, chili powder, cumin, salt, and pepper until well combined.
- Combine Everything: In a large bowl, gently combine the black beans, corn, bell pepper, red onion, avocado, and cherry tomatoes.
- Dress and Toss: Pour the dressing over the vegetable mixture and toss gently to coat everything evenly. Be careful not to overmix, as the avocado might get mashed.
- Add the Crunch: Stir in the crushed tortilla chips and crumbled cotija cheese (or feta).
- Serve Immediately: This salad is best served fresh, while the chips are still crunchy and the avocado is nice and creamy.
Cooking Tips for a Perfect Corn Chip Salad
- Spice it Up: For extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the dressing.
- Add Protein: Grilled chicken or shrimp would be a delicious addition to make this a heartier meal.
- Fresh Herbs: A sprinkle of fresh cilantro or parsley adds a nice touch of freshness.
- Make it Ahead (Partially): You can prep the vegetables and make the dressing ahead of time, storing them separately in the refrigerator. Combine everything just before serving to maintain the best texture and crunch.
Variations: Tailor the Recipe to Your Taste
- Vegetarian/Vegan: Omit the cheese or substitute with a vegan cheese alternative.
- Spicy: Add jalapeños or a spicier chili powder to the dressing.
- Southwestern: Add some diced mango or pineapple for a tropical twist.
Nutritional Information (Per Serving - Approximate)
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 15-20g
- Protein: 10-12g
- Carbohydrates: 40-50g
- Fiber: 10-12g
This corn chip salad is a simple yet incredibly satisfying dish, perfect for those busy weeknights when you need a delicious and healthy meal on the table fast. Enjoy!