Corn-Avocado Salad

 

Ingredients

• 2 small heads romaine lettuce, torn into bite-size pieces,
• 1 (15-ounce) can pinto beans, drained and rinsed;
• 1 1/2 cups fresh corn kernels (about 3 ears);
• 1 avocado, chopped;
• 1/2 red onion, thinly sliced;
• 1/2 cup fresh cilantro sprigs;
• 2 tablespoons extra-virgin olive oil;
• 3 tablespoons fresh lime juice;
• 1/2 teaspoon ground cumin;
• 3/4 teaspoon salt;
• 1/4 teaspoon pepper;
• 1/2 (9-ounce) bag baked tortilla chips (optional);

Preparation

1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.

2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.