Cantina Black Bean Taco Salad

50 servings; Each serving makes 2 cup individual salads with 2 ounces (approximately 36 chips) tortilla chips on the side.

1 cup vegetable oil

4.5 pounds frozen whole kernel corn

220 oz black beans

canned

1 tablespoon ground cumin

¼ cup lime juice

2 quarts ranch dressing

¼ cup chili powder

4 pounds (2 ounces, 3 gallons) romaine lettuce

ready to use, chopped

3 pounds yellow cheddar cheese

shredded

12 cups grape tomatoes

fresh, whole, or cherry

55 oz olives

sliced, ripe, canned

6 pounds round tortilla chips

Heat vegetable oil in a large pot over medium heat. 

Add frozen corn to pot, stir until edges start to brown. 

Rinse and drain beans. Add beans to pot. 

Add cumin and lime juice to pot, gently fold until combined. 

Set black bean corn salsa aside in refrigerator. 

Mix ranch dressing and chili powder in 5 gallon container. 

Put lettuce in a large bowl. Top with shredded cheese on top of lettuce. 

Put tomatoes on top of cheese. 

Rinse and drain olives. Put olives on top of tomatoes. 

Put black bean corn salsa on top of salad. 

Place Taco Ranch Dressing container on side of salad.