Cool Southwestern Salad With Corn and Avocado |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels. Ingredients:
2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups) |
1 (15-ounce) can pinto beans, drained and rinsed |
1 1/2 cups fresh corn kernels (about 3 ears) |
1 avocado, chopped |
1/2 red onion, thinly sliced |
1/2 cup fresh cilantro sprigs |
2 tablespoons extra-virgin olive oil |
3 tablespoons fresh lime juice |
1/2 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 (9-ounce) bag baked tortilla chips (optional) |
Directions:
1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.
2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.
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