Black Bean Taco Salad with Lime Crema

Steps

1. 1

   Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the corn in a single layer and cook without stirring until spotted brown, about 4 minutes, then stir and cook 2 minutes more. Transfer to a bowl.

2. 2

   Lower the heat to medium and add the remaining 1 tablespoon oil, the chili powder and cumin. Stir until fragrant, about 30 seconds.

3. 3

   Add the beans, water and salt. Simmer, stirring and lightly mashing a few beans with the spoon, until the liquid is mostly absorbed and the beans look glossy, about 5 minutes. Keep warm off the heat.

4. 4

   For the crema, stir the sour cream with the lime zest, 1 tablespoon lime juice and a pinch of salt. Thin with water, 1 teaspoon at a time, until it falls from a spoon in a ribbon.

5. 5

   In a large bowl, toss the romaine, tomatoes, corn, onion and cilantro with the remaining lime juice and a pinch of salt.

6. 6

   Divide the greens among bowls and top with the warm beans, avocado, queso fresco, tortilla chips and jalapeno, if using. Drizzle with the crema and serve right away so the chips stay crisp.