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Mexican Salad Ingredients For the salad 4 cups romaine lettuce chopped 1 cup cherry tomatoes halved 1/4 cup red onion thinly sliced 1/2 cup corn kernels can be fresh, canned or thawed from frozen 1 avocado peeled, pitted and sliced 1 cup black beans 1/4 cup cotija cheese finely crumbled 1/3 cup tortilla strips For the dressing 1/3 cup olive oil 1/4 cup lime juice 2 teaspoons honey 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 cup cilantro leaves chopped salt and pepper to taste Instructions For the salad Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl

Instant meal elevator: There are a lot of ways to use homemade ranch dressing, but my favorite is on my vegetarian chef's salad and as a dipping sauce with veggie chicken nuggets

At Luisa Toledo, we encourage you to join this trend and wear elegant and fabulous velvet stilettos to your next event

I love the bold pop of color from this bag when it comes to this rainy day look

She is a regular contributor to Alta Journal and a board member of the National Book Critics Circle, where she serves as fiction chair

In either case, let the shrimp thaw before using it in the recipe