Cool Southwestern Salad With Corn and Avocado

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 from Health

Recipe Time

Prep Time:

Nutritional Information

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

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. 1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.
  2. 2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.
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