Monday, March 19, 2012

Cool Southwestern Salad with Corn & Avocado


Cool Southwestern Salad with Corn & Avocado || Real Simple

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


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.

3. Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.

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