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Cool Southwestern Salad with Corn and Avocado

Yield Makes 4 servings

Ingredients

  • 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
  • 1 15-ounce can pinto beans, drained and rinsed
  • 2 ears corn, kernels cut off the cob (about 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 9-ounce bag tortilla chips

Nutrition Information

  • calories 565
  • caloriesfromfat 59 %
  • protein 11 g
  • carbohydrate 55 g
  • sugars 6 g
  • fiber 14 g
  • fat 37 g
  • satfat 5 g
  • sodium 643 mg
  • cholesterol 0 mg

How to Make It

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

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