Name: Bean, Corn and Tortilla Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
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 tortilla chips

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This bean, corn and tortilla salad is absolutely one of my all-time favorite vegan salad recipes. It’s fresh, it’s flavorful and filling. And better yet, it’s easy to make. I think it tastes terrific as is, but my husband likes to add a little vegan ranch to the mix. Either way, it’s a keeper of a salad!

Bean, Corn and Tortilla Salad

Author: Well Vegan
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4

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 tortilla chips

Instructions

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. Serve immediately, topped with additional salsa, if desired.