Bean, Corn, and Tortilla Salad
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Everyday Food, January/February 2006
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 package (10 ounces) frozen corn kernels (2 cups)
- 1/4 cup prepared medium tomato salsa, plus more for serving
- 1 bunch scallions, thinly sliced (1 cup)
- 1 ripe avocado, peeled, pitted, and cubed
- 3 plum tomatoes, thickly sliced
- Coarse salt and ground pepper
- 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
- 3 cups (3 ounces) broken baked tortilla chips
- 3/4 cup coarsely grated pepper Jack cheese
Directions
- In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
- In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
This is one of my new favorite recipes! The leftovers may be tastier than the dish is the first go 'round. Just remember to leave the chips OUT before you store them, or else they're soggy and gross. :)
This is a great recipe. Thanks.
This was the first recipe emailed every day--we loved it. Easy and delicious-will definitely make it again!
This is one of our favorites! It's delicious! Sometimes I add a bit of cumin just to add a bit more mexi flavor.
Very good! I added the juice from one lime to the avacados, and it was delicious.
This is one of our favorites...we have it at keast weekly during warm weather!
Very yummy! Fresh and healthy.