Cool Southwestern Salad With Corn and Avocado

corn-avocado-salad Recipe
Con Poulos
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)

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 466
Fat 18 g
Satfat 2 g
Monofat 10 g
Polyfat 3 g
Protein 14 g
Carbohydrate 71 g
Fiber 16 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 808 mg
Calcium 160 mg

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)

Preparation

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.

Note:

Sara Quessenberry,

Health

July 2009
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