See more
Cool Southwestern Salad with Corn and Avocado

Cool Southwestern Salad with Corn and Avocado

Real Simple AUGUST 2008

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 565
  • Calories from fat: 59%
  • Protein: 11g
  • Carbohydrate: 55g
  • Sugars: 6g
  • Fiber: 14g
  • Fat: 37g
  • Saturated fat: 5g
  • Sodium: 643mg
  • Cholesterol: 0mg

Go to Full Version of

Cool Southwestern Salad with Corn and Avocado Recipe