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Cool Southwestern Salad With Corn and Avocado

Con Poulos
Prep time 20 mins
Yield Makes 4 servings (serving size: 1/4 salad)
Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.

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)

Nutrition 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

How to Make It

  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.