2 cups chopped romaine lettuce 1 1/2cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained 1 cup grape tomatoes, chopped ½1/2 cup fresh or frozen corn kernels ¼1/4 cup chopped green onions ¼1/4 cup chopped cilantro 1 ripe avocado ¾3/4 cup prepared (not chunky) salsa ½1/2 cup low-fat sour cream 3 Tbs. lime juice 4 drops Tabasco sauce, optional ⅓ cup crushed corn tortilla chips (about 20 chips), optional
1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top. 2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).