Lunch: Bean, Corn, and Tortilla Salad

This fresh, vegetarian version of a taco salad is packed with bold Mexican flavors and colorful veggies, without the meat.

Ingredients

1 can pinto beans
1 package frozen corn kernels (2 cups)
1/4 c. prepared medium tomato salsa
1 bunch scallions
1 ripe avocado
3 plum tomatoes
Coarse salt
ground pepper
1 bag romaine hearts
3 c. broken baked tortilla chips
3/4 c. coarsely grated pepper Jack cheese

Instructions

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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