Loaded Chopped Taco Salad Bowl

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons lime juice
• 1 tablespoon cider vinegar
• ½ teaspoon salt
• 1 medium clove garlic, grated
• 2 medium heads romaine lettuce, shredded
• 2 (15-ounce) cans no-salt-added black beans, rinsed
• 1 small orange bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup crumbled cotija cheese
• 1 cup chopped cherry tomatoes
• ½ cup thawed frozen fire-roasted corn
• ¼ cup chopped pickled red onions
• ¼ cup finely chopped fresh cilantro leaves and tender stems
• 1 medium jalapeño pepper, seeded and minced
• 2 cups unsalted tortilla chips

Directions

1. Combine ¼ cup oil, 3 tablespoons lime juice, 1 tablespoon vinegar, ½ teaspoon salt and the grated garlic in a large bowl; whisk well.
2. Add shredded lettuce, rinsed beans, diced orange and yellow peppers, 1 cup cotija, 1 cup tomatoes, ½ cup corn, ¼ cup pickled onions, ¼ cup cilantro and the minced jalapeño to the bowl with the dressing; toss until evenly coated. Serve with 2 cups tortilla chips.