Bean, Corn, and Tortilla Salad

Name: Bean, Corn, and Tortilla Salad
Yield: serves 4 as a main course
Ingredients: 1 can (15 1/2 ounces) pinto beans, drained and rinsed; 1 package (10 ounces) frozen corn kernels (2 cups); 1/4 cup salsa; 1 bunch scallions, trimmed and thinly sliced (about 1 cup); 3 plum tomatoes, sliced into thick rounds; Coarse salt and freshly ground pepper; 1 package (12 ounces) romaine hearts, cut into bite-size pieces; 3 cups broken tortilla chips (3 ounces); 1 ripe avocado, peeled, pitted, and cut into cubes (see page 360); 3/4 cup coarsely grated pepper Jack cheese (3 ounces)

December 22, 2011

This Southwestern-style salad makes excellent use of shortcut staples such as canned beans, frozen corn, and prepared salsa. Fresh varieties of each can be used instead. Serve additional chips, cheese, and salsa on the side.

Recipe notes

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