- In a bowl, combine the cherry tomatoes, endives, avocados, bell pepper, shallot, white beans, lime juice and oil. Season with salt and pepper.
- Divide the salad among four plates. Garnish with the sour cream and basil leaves. Sprinkle with a pinch each of cayenne and cumin. Top with the corn chips. Serve immediately.
NOTE FROM RICARDO
Sure Value
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