"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Southwestern Salad with Corn and Avocado Recipe

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This recipe for Southwestern Salad with Corn and Avocado, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, July 31, 2008


2 small heads Romaine lettuce, cut into bite size pieces
1 - 15 oz can pinto beans, drained and rinsed
2 fresh ears of corn, kernels cut off the cob (about 1 cup)
2 avocados, chopped
1/2 red onion, thinly sliced
1/2 c fresh cilantro sprigs
1/4 c extra virgin olive oil
1/4 c fresh lime juice
1/2 tsp ground cumin
kosher salt and pepper

In large bowl, combine lettuce, beans, corn, avocados, onion, and cilantro.

In small bowl, whisk together remaining ingredients. Drizzle over salad and toss. Serve with tortilla chips.




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