VEGAN: Cool Southwestern Salad With Corn And Avocado

A very refreshing salad recipe that makes corn and avocado so majestic.

As you have noticed by now, aside from tofu, one of the many ingredients or fruits I love making something out of is avocado. I simply can’t get enough of them. And I just adore having them.

I can make almost any type of dish this with this super healthy and delicious fruit. And some of my favorite dishes are salads. Fresh, sweet, creamy avocados are just perfect for salads. You do not need to do so much for the salad to taste amazing as long as you have the best avocados around.

This salad is very very quick to prepare and completely easy. All you have to do is chop the main ingredients and combine. And you’re done. Easy, right? So try it out now.

Check out the recipe below.

Cool Southwestern Salad With Corn And Avocado

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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

1/2 9-ounce bag tortilla chips


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

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

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


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A very big thank you to for this great salad recipe.