"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, July 31, 2008
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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