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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Southwestern Salad with Corn and Avocado Recipe

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This recipe for Southwestern Salad with Corn and Avocado is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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