Southwestern Salad

Servings: 4

2 small heads romaine lettuce, cut into bite-sized pieces (about 12 cups)
1 15 oz. can pinto beans, drained and rinsed
1 cup corn kernels, fresh or canned
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
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
5 ounces 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, salt and pepper for a dressing.
3. Drizzle dressing over the salad and toss.
4. Just before serving add 5 ounces of tortilla chips.