Southwestern salad w/corn and avocado

Prep: 20 minutes. Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.

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 over salad; toss. Serve with chips or Quesidilla, if desired.