CHOPPED SALAD

The secret to this salad is having equal portions of all its ingredients AND sparingly using the Jalapeño Ranch Dip that was previously blogged as the dressing.  Obviously I don't measure things equally, but don't overdo it with lettuce.  In fact the first time I made this salad I didn't put any lettuce in it, and Lauren immediately wanted the recipe for it.  The Jalapeño Ranch Dip makes tons so I generally make this salad any time I have made that dip for a gathering.  The dip always gets rave reviews so don't hesitate to make it.

Canned black beans, rinsed and drained*

Corn on the cob*

Grape tomatoes, sliced in half

Romaine lettuce hearts, diced

Avocado

Jalapeno Ranch Dip (on blog)

Tortilla strips, optional

Rub the corn with oil and season with your favorite seasoning.  Grill it, turning it frequently til some of the kernels are somewhat charred.  Cool and slice off the cob.

In the bottom of your salad bowl, put the beans, corn and grape tomatoes.  Top a small amount of romaine, cover with saran and refrigerate.

When ready to serve, dice the avocado, drizzle with a small amount of the dip and toss well.  Top with tortilla strips if desired.  (I didn't this time because we had tortilla chips with appetizers, but they do add a nice crunch and can be bought in a bag. 

*For 4 of us I used half the can of black beans, half of 3 ears of corn and saved the other half of each for a salad the next day.