Corn Bean and Avocado Salad

By KSmitherman

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 baked tortilla chips
• 3/4 cup coarsely grated pepper Jack cheese

Preparation

Step 1

Directions

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