This isn't the first time I'm sharing this recipe, but it makes repeated appearances in our kitchen. Thanks to it's beloved status in our hearts and stomachs it was a natural choice for our week of cooking as little as possible. This recipe does involve some heating, but it's all via the microwave which results in minimal heat created in the house and makes for a speedy meal too. And this salad is easily adapted to what you have on hand, as I'll share post-recipe. I didn't take a snapshot of dinner, so this picture is via Martha Stewart.
Bean, Corn, and Tortilla Salad
Recipe from Everyday Food; Serves 4
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 (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
- 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.