Cantina Salad Recipe

Prepare lettuce

Wash and dry romaine lettuce thoroughly. Chop or slice into bite-size pieces and place in a large mixing bowl.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. Scoop out seeds if watery, then dice into 1/2-inch pieces. Add to the bowl with lettuce.

Rinse beans

Drain and rinse canned black beans under cold water until water runs clear. Shake off excess and add to the salad bowl.

Add cheese and tortilla strips

Add shredded mixed cheese and tortilla strips to the bowl, reserving a small handful of tortilla strips for topping just before serving so they stay crunchy.

Roast poblano

Char the poblano pepper over an open gas flame, under a broiler, or on a hot cast-iron skillet, turning until the skin is blackened on all sides (about 8–10 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam; then peel off and discard the skin, stem, and seeds. Dice the peeled poblano into 1/2-inch pieces.

Cook corn

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots (4–6 minutes). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Combine corn & poblano

Add the diced roasted poblano to the skillet with the charred corn, toss to combine, adjust seasoning with remaining salt and pepper if needed, then remove from heat and let cool slightly. Add the mixture to the salad bowl.

Dice vegetables

Core and finely dice the roma tomatoes. Finely dice the red onion (use less if you want a milder flavor). If using, finely mince the jalapeño (remove seeds for less heat).

Mix pico

Combine the diced tomatoes, red onion, minced jalapeño, and chopped cilantro in a small bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt, stir, and taste; adjust lime or salt as desired. Let sit for 5–10 minutes to marry flavors.

Add to salad or serve on top

Spoon pico de gallo over the salad when assembling or serve on the side so diners can add to taste.

Prepare avocados

Halve and pit the ripe avocados, scoop flesh into a bowl, and roughly mash with a fork to desired texture (smooth or chunky).

Season guacamole

Add 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon kosher salt, and the optional 2 tablespoons diced tomato. Mix gently and taste; adjust salt or lime as needed. Keep covered with plastic wrap pressed to the surface until ready to serve to minimize browning.

Serve guacamole

Spoon a generous dollop of guacamole onto the salad or serve on the side.

Assemble salad

Toss the chopped romaine, cucumber, black beans, roasted corn and poblano mixture, and most of the shredded cheese together gently to combine. Place in individual bowls or a large serving bowl.

Top and finish

Top each salad with a scoop of pico de gallo, a dollop of guacamole, the remaining shredded cheese, and the reserved crunchy tortilla strips. Offer additional pico, guacamole, and tortilla strips on the side.

Optional sides

Serve with a choice of 1 cup cooked rice, 1 cup warmed beans, or a side of chips & salsa. Provide a soft drink as the beverage option.

Final seasoning

If desired, finish with a squeeze of fresh lime and a light sprinkle of salt and pepper just before serving.