Vegetarian Taco Salad

Instructions

1. Prepare the beans
   In a medium saucepan over medium heat, combine the black beans with 1 tablespoon of olive oil and 1½ tablespoons of taco seasoning. Warm for about 5 minutes, stirring occasionally, until heated through and fragrant.
2. Season the corn
   In a small bowl, toss the corn kernels with the remaining ½ tablespoon of taco seasoning and 1 tablespoon of olive oil. If using fresh or frozen corn, sauté in a skillet over medium-high heat for 3-5 minutes until slightly charred. Set aside to cool.
3. Make the dressing
   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and honey or agave nectar until well combined. Season with salt and pepper to taste.
4. Assemble the salad
   In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the seasoned black beans, corn, diced avocado, cherry tomatoes, and red onion on top of the lettuce.
5. Add the finishing touches
   Sprinkle the crumbled cheese and chopped cilantro over the salad. Add the crushed tortilla chips around the edges or on top. Drizzle the prepared dressing over everything just before serving.
6. Serve and enjoy
   Toss the salad gently to combine all ingredients with the dressing. Serve immediately to maintain the crunch of the tortilla chips and freshness of the vegetables.