Cool Southwestern Salad With Corn and Avocado

corn-avocado-salad Con Poulos


  • 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)


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.

  • Prep Time:

  • Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.
  • Yield: Makes 4 servings (serving size: 1/4 salad)

Nutritional Information

Calories per serving: 466
Fat per serving: 18g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 3g
Protein per serving: 14g
Carbohydrate per serving: 71g
Fiber per serving: 16g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 808mg
Calcium per serving: 160mg

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