I chopped up a head of romaine lettuce, added about a cup of my cannellini beans, cut the corn off two of the ears (they were small), cut up and added an avocado, sliced about 1/4 of an onion over it and sprinkled the salad with some chopped cilantro--about 3 Tblsp. I tossed all that and sprinkled it with a dressing made of 2 Tblsp. olive oil, juice of 1/2 lime, 1/2 tsp. cumin, and salt and freshly-ground pepper to taste. That made about 2 servings. It was so easy, cool and good. Perfect for a light summer meal on my breezy front porch.