Southwestern Tossed Salad Recipe

ingredients

2 cups frozen or canned corn, well drained
1 can (15.5 ounce size) black beans, lightly rinsed, drained
2 tomatoes, chopped
4 green onions, sliced
1/3 cup chopped fresh cilantro
4 ounces Cotija cheese, crumbled
1/3 cup olive oil
1 1/2 teaspoon grated lime peel
3 tablespoons lime juice or rice vinegar
1/2 teaspoon cumin
1 teaspoon brown sugar
1/2 teaspoon salt
1 chipotle pepper en adobo sauce, finely chopped
1/2 teaspoon adobo sauce from chipotle
5 cups torn romaine lettuce
1 medium avocado, peeled, pitted, and cubed (optional)
1 cup coarsely broken tortilla chips, if desired

directions

In large bowl, combine corn, beans, tomato, green onion, cilantro and cheese. Toss to mix.

In small bowl, blend together olive oil, lime peel and juice, cumin, brown sugar, salt and chipotle.

Add romaine, avocado and dressing to salad. Toss to mix. Garnish with broken tortilla chips before serving.

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