Southwestern Salad

This salad is hearty enough for dinner but refreshing enough for lunch! It comes together in a snap!

Serves 4

2 small heads romaine lettuce chopped (I mixed in spinach too)

1 cup corn kernels (frozen is fine)

2 avocados, cut into 1 inch cubes

1/2 red onion, chopped (optional)

1 can (15.5oz) chili beans or zesty pinto beans (drained, rinsed lightly)

1/2 cup fresh cilantro, chopped

1/4 cup olive oil

1/4 cup fresh lime juice

1/2 tsp ground cumin

In a large bowl toss lettuce, corn, beans, avocado, onion and cilantro. In a small separate bowl, whisk together oil, lime juice, cumin and a dash of salt and pepper. Drizzle dressing over the salad (you may not need all of the dressing made), toss very gently. Serving with tortilla chips (such as blue corn from Food Should Taste Good) is also optional based on goals of weight loss and sodium restrictions.