chips and salsa

Cool Southwestern Salsa with Corn and Avocado

Need a fresh, spring recipe? Try this cool twist on chips and salsa from Sara Quessenberry at Real Simple. Takes only about 20 minutes to prepare and serves 4.


  • 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
  • 1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
  • 2 avocados, cut into 1-inch pieces
  • 1 15.5-ounce can pinto beans, rinsed
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper
  • 9-ounce bag tortilla chips

How to Make It

Step 1
In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.

Step 2
In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.

Step 3
Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.