Cool Southwestern Salad with Corn and Avocado

Avocado and Corn Salad

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
15 minutes
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
  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.


Post new comment

The content of this field is kept private and will not be shown publicly.

Mollom CAPTCHA (play audio CAPTCHA)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated.