Ingredients
Yield: at least 8 as a side dish
Prep Time: 30 minutes
Dressing:
zest and juice of 2 limes
1 teaspoon Dijon mustard
1 - 2 teaspoons honey
1/3 cup extra-virgin olive oil
1 heaping teaspoon chopped fresh cilantro
salt and pepper, to taste
Spicy Pumpkin Seeds:
1/2 cup raw green pumpkin seeds
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon coarse salt
1 teaspoon fresh lime juice
Salad:
1 can (10 ounces) pinto beans (or black beans), drained and rinsed
1 + 1/2 cups corn, preferably fresh, cut off the cob (2 ears)
1 avocado, diced
2/3 cup diced tomatoes, seeds removed
2/3 cup diced cucumber or zucchini
2/3 cup diced black olives (I forgot to add mine so you won't see them in the pictures)
3/4 cup shredded or cubed sharp cheddar cheese, colby jack or pepper jack
1/3 cup diced red onion
1/4 cup diced jalapenos (I use jarred, nacho sliced)
1 clove minced garlic
2 - 3 cups finely chopped or shredded iceberg or romaine lettuce
1 cup crushed white corn tortilla chips
Preparation
