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Bean, Corn and Tortilla Salad

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

Recipe from Martha Stewart Everyday


Ingredients

Scale
  • 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

  1. 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.
  2. 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.


Nutrition

  • Serving Size: 4
  • Calories: 643
  • Sugar: 8
  • Sodium: 50
  • Fat: 11
  • Carbohydrates: 109
  • Fiber: 27
  • Protein: 31
  • Cholesterol: 0
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