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Bean, Corn and Tortilla Salad

March 29, 2012

I don’t know what it is about salads but I love making salads.  I think it has a lot to do with the preparation of the salad.  There is a lot of chopping, dicing and my favorite arranging.  I have worked in a number of kitchens and my favorite job when doing prep work was always salads.  The salad is usually the first item to arrive at a table, it is important for the salad to look presentable and pretty.  I feel this is important because if you receive a beautiful salad chances are your next course will be just as well presented which in turn makes the food taste better and gives people an over all feeling of satisfaction.  Of course, this is only my approach to salads 🙂

This Bean, Corn and Tortilla Salad is not your usual salad.  This delicious salad has a lot of contrasting textures which will have your taste buds going into overdrive.  There is crunch from the romaine lettuce and the tortilla chips.  In the original recipe the chips were to be broken up and tossed with the romaine lettuce but I thought that would cause them to go soggy so I simply left them off to the side.  Placing the tortilla chips on the side allows for options, you can dip the chips or you can mix them in it’s all up to you 🙂  This is a wonderful salad loaded with all sorts of good for you “goodies!!”

Bean, Corn and Tortilla Salad

1 can (15.5 ounces) pinto beans, drained and rinsed
2 cups frozen corn kernels
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, cubed, and drizzled with fresh lemon juice
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

To Prepare

In a medium saucepan, combine beans, corn, and salsa. Heat just until warmed through, 5 minutes or so. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
Either on individual serving plates or in a large bowl place the lettuce.  Top the lettuce with the bean mixture and then cheese.  Place a handful of tortilla chips around the salad or to one side. Serve immediately, topped with additional salsa, if desired.

Makes 4 servings
Source Adaptation Martha Stewart

If you are looking for a salad that is not your everyday salad you really ought to give this one a try!  It’s like salad meets nachos minus the calories 🙂

From our kitchen to yours,
Sydney Jones

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