Cool Southwestern Salad with Corn and Avocado

Avocado and Corn Salad
Note: 

It's been HOT out here, folks (did we mention our whole town has been on fire?), and this salad is perfectly light and refreshing and requires NO COOKING WHATSOEVER.

Tools needed: 
big bowl
Time: 
15 minutes
Ingredients: 
2 small heads romaine or lettuce of choice, cut into bite size pieces (about 12 cups
1 15-ounce can pinto or black beans, drained and rinsed
2 ears corn, kernels cut off the cob (about a cup)
2 avocados, chopped
1/2 red onion, thinly sliced
1/2 cup fresh cilantro sprigs
1/4 cup olive oil
1/4 cup fresh lime juice
1/2 tsp ground cumin
salt and pepper
tortilla chips
Directions: 
  1. In a large bowl, combine the lettuce, beans, corn, avacados, onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  Drizzle over the salad and toss.  Serve with tortilla chips.
Serves: 
4

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