Bean, Corn, and Tortilla Salad
This Southwestern-style salad makes excellent use of shortcut staples such as canned beans, frozen corn, and prepared salsa. Fresh varieties of each can be used instead. Serve additional chips, cheese, and salsa on the side.
Recipe information
Yield
serves 4 as a main course
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 (see page 360)
3/4 cup coarsely grated pepper Jack cheese (3 ounces)
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.
Step 2
In a large bowl, toss together romaine and chips. Divide evenly among four shallow bowls; top with bean mixture, avocado, and cheese. Serve immediately.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
