Cool Southwestern Salad with Corn and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
1/2 red onion, thinly sliced |
1/2 cup fresh cilantro sprigs |
1/4 cup extra-virgin olive oil |
1/4 cup fresh lime juice |
1/2 teaspoon ground cumin |
kosher salt and pepper |
1/2 9-ounce bag tortilla chips |
Directions:
1. In a large bowl, combine the lettuce, beans, corn, avocados, onion, and cilantro. In a small bowl, whisk together the oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad and toss. Serve with the tortilla chips.
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