Bean and Corn Tortilla Salad
Recipes by Chef Steph
Bean and Corn Tortilla Salad
A healthy and delicious salad to pair with a tasty summer drink.
ingredients
Bean and Corn Tortilla Salad
- 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 dash - coarse salt and pepper
- 12 ounces - romaine hearts, cut into bite- size pieces
- 3 cups - broken baked tortilla chips
- 3/4 cup - coarsely grated pepper Jack cheese
- 1 cup - scallions, thinly sliced
- 1 - ripe avocado, peeled, pitted, and cubed
- 3 - plum tomatoes, thickly sliced
Prep time10 minutes
Cook Time1 minutes
Serves8 to 12
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.
