Cool Southwestern Salad with Corn and Avacado

By Dianewaldron

Ingredients

• 2 small heads romain lettuce, cut into bite-size pieces (12 cups)
• 1-15oz can pinko beans, drained and rinsed
• 2 ears corn, kernels cut off cob (approx 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 9oz bag tortilla chips

Preparation

Step 1

In a large bowl, combine the lettuce, eans, corn, avocados, onions, and cilantro.
In a small bowl, whisk together th eoil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Drizzle over the salad and toss. Serve with the tortilla chips.