The Recipe
Bean, Corn, and Tortilla Salad
COOK TIME : a few secondsPREP TIME : 25 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
No description provided.
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
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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