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Southwestern Salad with Avocado-Lime Dressing

kept byspiersma
recipe byVegetarian Times

2 cups chopped romaine lettuce
1 ½ cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
1 cup grape tomatoes, chopped
½ cup fresh or frozen corn kernels
¼ cup chopped green onions
¼ cup chopped cilantro

1 ripe avocado
¾ cup prepared (not chunky) salsa
½ cup low-fat sour cream
3 Tbs. lime juice
4 drops Tabasco sauce, optional
⅓ cup crushed corn tortilla chips (about 20 chips), optional



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