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Bean, Corn, and Tortilla Salad


This dinner salad with warmed beans, corn, and salsa is a snap to put together.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • b3cca
    30 MAY, 2012
    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. :)
  • billtest2012new
    15 MAY, 2012
    This is a great recipe. Thanks.
  • Marshelle
    13 JUL, 2011
    This was the first recipe emailed every day--we loved it. Easy and delicious-will definitely make it again!
  • smbrahler
    28 APR, 2011
    This is one of our favorites! It's delicious! Sometimes I add a bit of cumin just to add a bit more mexi flavor.
  • curlygirly81
    18 MAR, 2010
    Very good! I added the juice from one lime to the avacados, and it was delicious.
  • MS12439844
    6 MAY, 2008
    This is one of our favorites...we have it at keast weekly during warm weather!
  • Courtr78
    31 JAN, 2008
    Very yummy! Fresh and healthy.