Bean, Corn and Avocado Salad with toasted Cumin Vinaigrette

Categories: Salad

Ingredients

• 4 cups romaine lettuce
• 1 02 2 mini red bell peppers, thinly sliced
• 1 or 2 mini yellow peppers, thinly sliced
• 1 handful grape or cherry tomatoes, halved
• 1/3 cup corn kernels, thawed if frozen
• 1 up cooked beans, such as pink, pinto, kidney or black beans, rinsed
• 1 avocado, peeled, pitted and sliced
• 1/4 tsp. cumin seed, toasted
• 1/4 cup roasted red pepper vinaigrette or other favorite vinaigrette

Directions

1. layer the lettuce , peppers, tomatoes, corn, beans and avocado in a large serving bowl.
2. In a small skillet over medium heat, toast the cumin, stirring or shaking constantly, for 1 minute or until fragrant.
3. Sprinkle warm seeds over salad. Drizzle with vinaigrette. Serve immediately.

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