The Colombian Recipe

Wash and dry romaine thoroughly. Chop or roughly slice into bite-sized pieces and place in a large bowl. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper; toss to combine and set aside.

In a medium bowl combine 1 cup rinsed black beans, 1 cup corn, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion and 1/4 cup chopped cilantro.

Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Pour dressing over the bean-corn mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until assembly (can be made up to 4 hours ahead).

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 1 minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Stir gently and let sit 10–15 minutes to marry flavors. Refrigerate until ready to use.

In a bowl or blender combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tbsp sour cream, 1 tbsp minced chipotle peppers, 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper.

Blend or whisk until smooth and creamy. If too thick, add additional buttermilk 1 tsp at a time to reach a pourable consistency. Chill until assembly; flavors improve if made at least 30 minutes ahead.

Halve and pit the avocado. Scoop flesh into a blender or small bowl. Add 1/4 cup Greek yogurt (or sour cream), 1 tbsp lime juice, 1/2 tsp minced garlic, 1 tbsp water, and 1/4 tsp salt.

Blend or mash until very smooth and creamy. Adjust thickness with an extra teaspoon or two of water if needed. Chill briefly until serving.

Stack tortillas and slice into 1/4-inch wide strips. Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (or heat oil to 350°F / 175°C if using a thermometer).

Fry tortilla strips in batches, stirring and turning, until crisp and lightly browned, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with 1/2 tsp salt. Let cool — strips will become crisper as they cool.

Shred 1/2 cup sharp cheddar and set aside for assembly.

Divide the seasoned romaine among 4 plates or bowls (about 1.5 cups each).

Spoon about 1/4 cup of black bean & corn salsa onto each salad, distributing evenly.

Add about 2 tbsp pico de gallo to each plate in a separate mound from the bean salsa.

Sprinkle approximately 2 tbsp shredded cheddar over each salad.

Drizzle 1.5–2 tbsp chipotle ranch dressing over each salad (or serve on the side).

Spoon 1–2 tbsp avocado crema in a zigzag or dollop pattern over each salad.

Top each salad with a generous handful (about 1/4 cup) of crisp tortilla strips.

Garnish with sliced avocado if using, a few cilantro leaves and a lime wedge. Serve immediately so tortilla strips remain crisp.