Versatile Summer Salad

Summer Salad with Corn, Tomatoes, and Avocado

 The following recipe is one of my absolute summer favorites. I started making it last summer, and it quickly became a staple. Nearly all of the ingredients can be found locally right now. If you've not had great luck with your tomatoes this season, the Greener Grocer consistently carries delicious, local heirloom varieties...I highly recommend checking out their selection. This salad lends itself to experimentation, additions, and substitutions, so have fun with it!

2 small heads romaine lettuce cut or torn into bite-size pieces

1 15 ounce can pinto beans, drained and rinsed

2 ears corn, kernels cut off the cob

2 avocados, chopped

1 pint cherry tomatoes (sungold tomatoes are perfect in this salad)

1/2 red onion, thinly sliced

1/2 cup fresh cilantro, chopped

1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/2 tsp. ground cumin

Salt and pepper to taste

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

In a small bowl, whisk together the oil, lime juice, cumin, salt, and pepper. Drizzle over the salad and toss.

This salad can be served with multi-grain chips, or as a burrito (just add some brown rice and a whole grain tortilla).