Southwestern Salad With Corn And Avocado

• 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

1. In a large bowl, combine the lettuce, beans, corn, avocados, onion, and cilantro.
2. 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.
3. Yield: Makes 4 servings

pinto beans, corn, avocados, red onion, fresh cilantro sprigs, extravirgin olive oil, lime juice, ground cumin, kosher salt, tortilla chips

Taken from www.epicurious.com/recipes/member/views/southwestern-salad-with-corn-and-avocado-1274833 (may not work)