Cool Southwestern Salad With Corn and Avocado

Cool Southwestern Salad With Corn and Avocado
Con Poulos
Serve this salad with tortilla chips or turn it into a portable meal by wrapping the salad in a large burrito.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1
cup
corn kernels (cut from 1 to 2 ears, or frozen and thawed)
2
avocados, cut into 1-inch pieces
1
15.5-ounce
can pinto beans, rinsed
1/2
red onion, thinly sliced
1/2
cup
fresh cilantro
1/4
cup
extra-virgin olive oil
1/4
cup
fresh lime juice
1/2
teaspoon
ground cumin
kosher salt and black pepper
1/2
9-ounce
bag tortilla chips

Directions

  1. In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
  2. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
  3. Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.
Sara Quessenberry
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 59 %
  • Fat 37 g
  • Sat Fat 5 g
  • Cholesterol 0 mg
  • Sodium 643 mg
  • Protein 11 g
  • Carbohydrate 55 g
  • Fiber 14 g
  • Sugar 6 g
What does this mean? See Nutrition 101.