Mexican Salad

This refreshing salad is the perfect texture and temperature contrast to spicy fajitas, burritos or enchiladas. From a January 1987 issue of Bon Appetit in "The Weekday Cook" section. It doubles or triples easily.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  orange, peeled and diced
• 1  medium tomatoes, seeded and diced
• 1⁄2 avocado, peeled, pitted and diced
• 1⁄3 cup frozen corn kernels, defrosted
• 2  tablespoons  minced red onions
• 3  tablespoons olive oil
• 1  tablespoon lime juice
•  salt & freshly ground black pepper
• 1  tablespoon  minced fresh cilantro
• 6  red leaf lettuce

Directions

1. Combine first 5 ingredients in medium bowl.
2. Using fork, gradually mix oil into lime juice in small bowl; season with salt and pepper; add to salad with cilantro and mix.
3. Line plates with lettuce, mound salad on lettuce and serve.