small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
corn kernels (cut from 1 to 2 ears, or frozen and thawed)
avocados, cut into 1-inch pieces
can pinto beans, rinsed
red onion, thinly sliced
extra-virgin olive oil
fresh lime juice
kosher salt and black pepper
bag tortilla chips
- In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
- In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.