Cool Southwestern Salad with Corn and Avocado

By fluteanjel

Ingredients

• 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
• 1 15-oz can pinto beans, drained and rinsed
• 2 ears of corn, kernels cut off the cob (about 1cup)
• 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 tsp. ground cumin
• Kosher salt and pepper
• 1/2 9-oz. bag tortilla chips (optional)

Preparation

Step 1

In large bowl, combine the lettuce, beans, corn, avocados, onion and cilantro.

In a small bowl, whisk together the oil, lime juice, cumin, 3/4 tsp. salt, and 1/4 tsp. pepper. Drizzle over the salad and toss. Serve with tortilla chips.