A Southwestern-style tossed salad with shredded romaine, smoked turkey, grill-roasted corn, black beans, tomatoes, red onion, crumbled queso blanco and fresh cilantro tossed with a red wine vinaigrette and served on a bed of tortilla chips.

Roasted Corn and Turkey Salad

4 ears of corn, husked
1 head romaine lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fully-cooked smoked turkey breast, cut into1/2-inch dice
1/2 cup crumbled queso blanco cheese
Tortilla chips for accompaniment

1. Preheat grill.
2. Place corn on grill and roast, turning frequently, until golden and charred in spots. Set aside to cool, then scrape off kernels.
3. In a large mixing bowl, combine lettuce, black beans, tomatoes, onion, cilantro and reserved corn. (If making ahead, refrigerate salad, covered, at this point until ready to serve the salad.)
4. Whisk together olive oil, vinegar, salt and pepper. Toss with the salad mixture, diced turkey and crumbled queso blanco until evenly coated.
5. Serve salad on a bed of tortilla chips. Serve immediately.

Makes 4 servings.