Cantina Black Bean Taco Salad

¼ cup vegetable oil
1 pound frozen whole kernel corn

4 -15 oz cans black beans

1 teaspoon ground cumin

1 Tab. lime juice

16 oz. ranch dressing

1 Tab. chili powder

1 lb. romaine lettuce
ready to use, chopped

3/4 pounds yellow cheddar cheese
shredded

2 cups grape tomatoes
fresh, whole, or cherry

2-6 oz. cans olives
sliced, ripe, canned

2 bags round tortilla chips

To Prepare Black Bean Corn Salsa

Heat vegetable oil in skillet over medium heat.
Add frozen corn to skillet, stir until edges start to brown.
Rinse and drain beans. Add beans to skillet.
Add cumin and lime juice to skillet, gently fold until combined.
Set black bean corn salsa aside in refrigerator.

To Prepare Taco Ranch Dressing

Mix ranch dressing and chili powder in a bowl.

To Assemble Salad

Place 1 cup of lettuce in each salad bowl.
Portion ¼ cup cheese on top of lettuce.
Portion ¼ cup tomatoes on top of cheese.
Rinse and drain olives. Portion ¼ cup olives on top of tomatoes.
Portion ½ cup black bean corn salsa on top of salad.

Serve with Taco Ranch Dressing, and tortilla chips on the side.