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Do need a recipe for some leftover corn from the weekend?

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southwestern-salad_300

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!

Cathy

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