For the best results, Jessamyn Waldman Rodriguez recommends using tortillas made the traditional way, from nixtamal, like her bakery Hot Bread Kitchen’s Heritage Corn Tortillas does.

Makes 4 to 6 servings


  • 4 (8") flour or 6 (6") corn tortillas
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. lime juice (from about 2 limes)
  • ¼ tsp. ground cumin
  • ¾ tsp. kosher salt
  • 2 cups thinly sliced romaine lettuce (from about 1Ž2 head)
  • 1 cup cooked or canned black beans, rinsed and drained
  • Kernels from 1 ear corn, cut off the cob
  • 1 avocado, peeled, pitted, and cut into ½" dice
  • 1 red bell pepper, seeded and cut into ½" dice
  • ⅓ cup cilantro leaves
  • ¼ cup finely diced red onion


Active time: 30 minutes
Total time: 45 minutes

Toast tortillas until hot (cut in half if needed to fit in toaster). When tortillas are cool enough to handle, tear into bite-size pieces and set aside.

In a small bowl, whisk together oil, lime juice, cumin, and salt; set aside.

In a large bowl, mix lettuce, beans, corn, avocado, pepper, cilantro, and onion. Add tortillas and toss with reserved dressing. Let sit 15 to 30 minutes, transfer to a platter, and serve.


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