In a small bowl, combine sour cream, salsa, cumin, and salt.

Squeeze in fresh lime juice.

Whisk until well combined.

Taste and adjust seasonings.

Refrigerate until ready to use.

Chop romaine lettuce into small, bite-sized pieces.

Dice bell pepper, tomatoes, and any optional vegetables into small, uniform pieces.

Slice green onions thinly.

In a large bowl, combine all vegetables with black beans and corn.

Add grated cheese.

Just before serving, add crushed tortilla chips and dressing.

Chop all ingredients into similar small sizes for the perfect bite

Pat beans and corn dry before adding to prevent excess moisture

If using frozen corn, thaw and pat dry completely

Chill bowls before serving for the crispest presentation

Make extra dressing to keep on hand for quick salads

Layer ingredients with lettuce on bottom for best presentation

Save some tortilla chips for garnish

Soggy salad: Add dressing and chips just before serving

Bland taste: Add extra lime juice or salt to dressing

Too spicy salsa: Use mild salsa or add extra sour cream

Wilted lettuce: Ensure it's completely dry after washing

Uneven bites: Chop all ingredients to similar size

Chop vegetables up to 24 hours in advance

Store prepped ingredients separately

Keep dressing in sealed container up to 5 days

Store assembled but undressed salad up to 2 days

Do not add tortilla chips until serving

As a fresh lunch with grilled chicken

Side dish for taco night

In mason jars for meal prep

As a base for fajita-style protein

Taco salad style with extra chips

In lettuce cups for low-carb option

Yields: 4 main dish servings or 6 side dish servings Serving Size: 1.5 cups

Note: For meal prep, store components separately with lettuce and other vegetables in one container, beans and corn in another, and pack dressing and chips separately. Assemble just before serving.