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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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