Cool Southwestern Salad With Corn and Avocado
Serves 4
Hands-On Time: 20m
Total Time: 20m
Ingredients
2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
2 avocados, cut into 1-inch pieces
1 15.5-ounce can pinto beans, rinsed
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
Kosher salt and black pepper
1/2 9-ounce bag tortilla chips
Directions
1.In a large bowl, combine the lettuce, corn, avocados, beans, onion, 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 gently toss. Serve with the tortilla chips.
