2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 15-ounce can pinto beans, drained and rinsed
2 ears corn, kernels cut off the cob (about 1 cup)
2 avocados, chopped
½ red onion, thinly sliced
½ cup fresh cilantro sprigs
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
½ teaspoon ground cumin
Kosher salt and pepper
½ 9-ounce bag tortilla chips
1. In a large bowl, combine the lettuce, beans, corn, avocados, onion, and cilantro.
2. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
3. Drizzle over the salad and toss.
4. Serve with the tortilla chips.