Romaine Salad with a Mexican twist.



  • 2 cups chopped romaine lettuce
  • ½ cup fresh/frozen corn kernels
  • 1 cup tomato, chopped
  • ½ cup pinto beans, rinsed and drained


  • 1 ripe avocado
  • ¾ cup prepared salsa
  • ½ cup yogurt
  • 3 tablespoons lemon juice
  • 4 drops Tabasco sauce (optional)
  • Salt and Pepper (to taste)
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • about 20 crushed tortilla chips (optional)


  1. Arrange all the salad in a bowl.
  2. Sprinkle the green onion and cilantro over the salad.
  3. Mash avocado in separate bowl and add salsa, yogurt, and lemon juice.
  4. Season with hot sauce (optional) and Salt and Pepper, if desired.
  5. Pour dressing over salad, toss well, and top with chips.

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