Under 30 Minutes

Bean, Corn, and Tortilla Salad

  • Prep:
  • Total Time:
  • Servings: 4
Bean, Corn, and Tortilla Salad

Source: Everyday Food, January/February 2006

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

  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.

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