Author: Martha Williams
romaine lettuce, cut into bite-sized pieces (about 12 cups)
15 oz. can
pinto beans, drained and rinsed
corn kernels, fresh or canned
red onion, thinly sliced
fresh cilantro sprigs
extra virgin olive oil
fresh lime juice
In a large bowl, combine the lettuce, beans, corn, avocados, onion and cilantro.
In a small bowl, whisk together the oil, lime juice, cumin, salt and pepper for a dressing.
Drizzle dressing over the salad and toss.
Just before serving add 5 ounces of tortilla chips.