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Recipe Name: Cool Southwestern Salad with Corn and Avocado
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2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 15-ounce can pinto beans, drained and rinsed
2 ears corn, kernels cut off the cob (about 1 cup)
2 avocados, chopped
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½ red onion, thinly sliced
½ cup fresh cilantro springs
¼ cup extra-virgin olive oil
¼ cup fresh limejuice
½ teaspoon ground cumin
Kosher salt and pepper to taste
½ 9-ounce bag tortilla chips
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How to Prepare: |
1) In a large bowl, combine the lettuce, beans, corn, avocados, onions, and cilantro.
2) In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the salad and toss. Serve with the tortilla chips.
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