Ingredients
2 small heads romaine lettuce, cut into bite-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
1/2 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
Preparation
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 the tortilla chips.
Yield: Makes 4 servings
