Nutritional Information

Calories perserving:

466

Fat per serving: 18g

Saturated fat perserving:

2g

Monounsaturatedfat per serving:

10g

Polyunsaturatedfat per serving:

3g

Protein perserving:

14g [Amount of

ethanoldefined as

one standarddrink in theU.S., 13.7

grams]

Carbohydratesper serving:

71g

Fiber perserving:

16g

Cholesterol perserving:

0.0mg

Iron per serving: 4mg

Sodium perserving:

808mg

Calcium perserving:

160mg

Perp Time: 20 minutes

Cook Time:

Total Time:

Yield: Makes 4 servings (servingsize: 1/4 salad)

Ingredients

2 small heads romaine lettuce, torn into

bite-size pieces (about 12 cups)

1 (15-ounce) can pinto beans, drained and

rinsed

1 1/2 cups fresh corn kernels (about 3 ears)

1 avocado, chopped

1/2 red onion, thinly sliced

1/2 cup fresh cilantro sprigs

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1/2 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 (9-ounce) bag baked tortilla chips

(optional)

Preparation

1. Combine lettuce and next 5 ingredients(through cilantro) in a large bowl.

2. Whisk together oil and next 4 ingredients(through pepper) in a small bowl. Drizzle oversalad; toss. Serve with chips, if desired.

Cool Southwestern Salad With

Corn and Avocado

Con Poulos