Cool Southwestern Salad With Corn and Avocado

Name: Cool Southwestern Salad With Corn and Avocado
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings (serving size: 1/4 salad)
Ingredients: 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)

Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.

By Sara Quessenberry

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Cool Southwestern Salad With Corn and Avocado

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Cool Southwestern Salad With Corn and Avocado

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts