Monday, March 4, 2013

Cool Southwestern Salad with Corn & Avocado

Nothing beats a great salad. 
And nothing says "summer is coming" like this delicious Cool Southwestern Salad with Corn & Avocado. 

This recipe was something I tore out of a Real Simple magazine years ago and placed in my recipe book. This recipe has been a GO-TO for BBQ's and outdoor parties. 

  • 2 small heads of romaine lettuce cut into pieces. 
  • 1  cup corn kernels, I use about two pieces of fresh corn
  • 1/2 red onion, thinly sliced
  • 1 sliced avocado
  • 3 Roma tomatoes, chopped
  • (Or you can use cherry tomatoes) 
  • 1/2  cup fresh cilantro
  • 1/4  cup extra-virgin olive oil
  • 1/4  cup lime juice
  • 1/2  teaspoon  ground cumin
  • kosher salt and black pepper
  • 1/2  9-ounce  bag tortilla chips
  • Optional: 1 15.5 oz. can of pinto beans, rinsed

  1. In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
  2. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
  3. Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.

I hope you try this out this summer, it goes perfect with grilled carne asada or tacos. My favorite time to make this is when the local farmers start to sell their avocados 10 for $1.00. 

Let's just say this salad is a FIESTA in your mouth. 



  1. A perfect salad recipe for spring/summer. Thank you for sharing, Amanda, and have a wonderful week!

  2. how many avacadoes and tomatoes do you add?

  3. Oh dear, I forgot to add that. Thank you for the heads up. Depending on how many people are eating, One avocado for two people and I used at least a dozen cherry tomatoes or three chopped romas. I'll fix that. Thank you!