Bean, Corn, and Tortilla Salad

By bakers_delight85

Serve additional chips, cheese, and salsa on the side.

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
• 3/4 cup coarsely grated pepper jack cheese (3 ounces)

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat beans, corn, and salsa over medium until warm. Remove from heat. Stir in scallions and tomatoes; season with salt and pepper.
In a large bowl, toss together romaine and chips. Divide evenly among four shallow bowls; top with bean mixture, avocado, and cheese. Serve immediately.