Southwest Salad for a Crowd

Ingredients

• 4
  
  cans black beans, drained and rinsed
  
• 2
  
  red bell peppers, finely chopped
  
• 1
  
  red onion, finely chopped
  
• 6
  
  ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
  
• 1
  
  pound cherry or grape tomatoes, halved
  
• 1
  
  large jalapeño, seeds and veins removed, minced
  
• 2
  
  limes, juiced
  
• 1
  
  lemon, juices
  
• 1
  
  tablespoon high quality chili powder
  
• 
  
  coarse salt to taste
  
• 
  
  bunches cilantro, chopped finely
  
• 3
  
  heads romaine, washed and chopped
  

Directions

1. Mix all ingredients except romaine.
2. Season well. Let marinate over night.
3. Serve over bed of romaine. Serve “salad bar” style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.