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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cool Southwestern Salad with Corn and Avocado Recipe

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This recipe for Cool Southwestern Salad with Corn and Avocado is from The Family Cookbook, 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 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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