Best Bean Corn And Tortilla Salad Recipes

BEAN, CORN, AND TORTILLA SALAD

Bean, Corn, and Tortilla Salad image

This dinner salad with warmed beans, corn, and salsa is a snap to put together.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Corn and Black Bean Salad with Tortilla Wedges image

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 fat-free flour tortillas (8 to 10 inches in diameter)
2 teaspoons margarine or butter, softened
1 can (15 to 16 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium red bell pepper, chopped (1 cup)
1 small jicama, peeled and diced (2 cups)
1/2 cup fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
Red leaf lettuce
1/4 cup pine nuts, toasted

Steps:

Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg

BEAN, CORN AND TORTILLA SALAD

BEAN, CORN AND TORTILLA SALAD image

Categories Salad Bean Quick & Easy

Yield 4 people

Number Of Ingredients 10

Ingredients

1 can (15oz) pinto beans (or black beans)
1 10oz package of frozen corn (2 cups)
1/4 c salsa (plus more for serving)
1 bunch scallions, thinly sliced (1 cup)
1 avocado, cubed
3 plum tomatoes, thickly sliced
salt and pepper
12 oz. romaine hearts, cut into bite size pieces
3 cups (3 oz) broken baked tortilla chips
3/4 c grated pepper jack cheese

Steps:

In medium bowl combine beans, corn, and salsa - microwave for 1 min or until warmed through. Stir in scallions, avocado, tomato, salt and pepper. Set aside. In large bowl, toss lettuce and chips. Divide onto plates and top with bean mixture and cheese. Top w/ additional salsa.