Categories
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Cool Southwestern Salad |
Prep Time: 20 min
Cook Time: 0
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Yield:4-6
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INGREDIENTS: |
| 2 |
small heads of iceberg lettuce cut into bite-sized pieces (approx 12 cups) |
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| 1 |
15 oz. can pinto beans |
substitution: black beans may be substituted |
| 2 |
ears of corn, kernels cut off the cob ( approx 1 cup) |
substitution: canned may be substitued, lower salt |
| 2 |
avocados choppped |
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| 1/2 |
red onion, thinely sliced |
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| 1/2 C. |
fresh cilantro chopped |
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| 1/4 C. |
extra virgin olive oil |
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| 1/4 C. |
fresh lime juice |
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| 1/2 teasp. |
ground cumin |
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kosher salt & pepper to taste |
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| 1 |
small bag of tortilla chips |
substitution: healthy chip alternatives |
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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.
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