Bean and Corn Tortilla Salad wallacegardencenter

Bean and Corn Tortilla Salad

A healthy and delicious salad to pair with a tasty summer drink.

  • 1 can (15.5 ounces) pinto beans, drained and
  • rinsed
  • 2 cups frozen corn kernels
  • 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 broken baked tortilla chips
  • 3/4 cup coarsely grated pepper Jack cheese
  1. In a medium microwave-safe bowl, combine beans, corn, and salsa.
  2. Microwave just until warmed through, 1 minute.
  3. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
  4. In a large bowl, toss lettuce and chips together.
  5. Divide evenly among plates; top with bean mixture and cheese.
  6. Serve immediately, topped with additional salsa, if desired.
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