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Bean and Corn Tortilla Salad

Recipes by Chef Steph

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 time
10 minutes
Cook Time
1  minutes
Serves
8 to 12

Directions

  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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