"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Southwestern Salad with Corn and Avocado Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!