“The avocado goes beautifully with the corn” says executive chef Brandon Warren of Tortilla Republic, a restaurant that serves modern Mexican cuisine. “It shows how a Mexican salad entrée can be so full of flavor and use farm fresh ingredients.”
Recipe by: Executive Chef Brandon Warren at Tortilla Republic
In a mixing bowl, combine the romaine, tomatoes, beans, corn, and toss with dressing. Garnish with cheese, tortilla strips, and avocado slices.