"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cool Southwestern Salad with Corn and Avocado Recipe

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This recipe for Cool Southwestern Salad with Corn and Avocado, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Teskey
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small heads romaine lettuce, cut into bit-size pieces (about 12 cups)
1 15-ounce can pinto beans, drained and rinsed
2 ears corn, kernels cut off the cob (about 1 cup)
2 avocados, chopped
1/2 red onion, thinly sliced
1/3 cup fresh cilantro sprigs
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
Kosher salt and pepper
1/2 9-ounce bag tortilla chips

Directions:
Directions:
In a large bowl, combine the lettuce, beans, corn, avocados, onion and cilantro.

In a small bowl, whisk together the oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad and toss. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Refreshing

 

 

 

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