Do need a recipe for some leftover corn from the weekend?
Southwestern Salad with Corn and Avocado – Serves 8
2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 cup corn kernels, cut from 1-2 ears or frozen and thawed)
1 avocados, cut into 1-inch pieces
1 can pinto beans (15.5 ounce) rinsed
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
2 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
kosher salt and black pepper
1 bag tortilla chips (9 ounce)
In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.
Calories – 221, 10g Protein; 30g Carbohydrate; 11g Dietary Fiber
Adapted from – RealSimple.com
Hope you enjoy the recipe!