Step 1- Make the Lime Crema
Whisk together the vegan sour cream, lime zest, and 1 tablespoon of lime juice in a small bowl until smooth.
Add the water and whisk again to combine. Set aside.
That's it. This crema comes together in under two minutes, and it's the finishing drizzle that ties the whole bowl together.
Step 2- Make the Vinaigrette and Dress the Beans
Combine the olive oil, sliced scallions, salt, and remaining 2 tablespoons of lime juice in a large bowl. Whisk well.
Transfer 2 tablespoons of this dressing to a medium bowl, then add the rinsed black beans and toss to coat.
Let the beans sit for 5 minutes so they soak up all that tangy flavor.
Five minutes might not sound like much, but it makes a noticeable difference. Skip this step and your beans taste a little flat by comparison.
Step 3- Assemble the Bowls
Add the lettuce and cabbage to the large bowl with the remaining vinaigrette. Toss well to coat.
Divide the lettuce mixture evenly among 4 bowls.
Top each bowl with the dressed black beans, corn, roasted red peppers, dairy-free cheddar, red onion, and pickled jalapeños.
Drizzle with the lime crema and garnish with extra scallions, if you're feeling fancy.
Serve with 4 ounces of tortilla chips on the side for scooping.
