South Western salad with cornbread croutons

Ingredients

1 head romaine lettuce

1/2 avocado

1 medium tomato

2 corn on the cob

1 cup black beans drained from can

2 eggs hard boiled

Method

Chop veggies in bite size pieces, scrape out corn from cob. Peel and slice hard boiled eggs. Toss together in bowl. Toss with dressing and left over corn bread cubes.

Dressing

4 tbsn Olive oil (extra virgin0

2 tbsp wine vinegar

1 tsp dijon

1 tsp honey

salt

Pour into a jar , close tightly and shake till blended.

Serves 2 as main dish. Prep time 10 minutes. Could  omit croutons or use wheat bread croutons.