Southwest Pinto Bean Salad

Active Time: 10 minutes

Total Time: 10 minutes

Gluten Free
Low Carb/Paleo
Super Fast
Vegetarian

Why we love it:

Fast, low brow, colorful, satisfying. Keep this in your back pocket and riff on it a million ways when nothing else sounds good or everything takes too long.

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Ingredients

1 15-ounce can Pinto Beans
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
¹⁄₂ teaspoon Kosher Salt
¹⁄₂ teaspoon Extra Virgin Olive Oil
2 cups Frozen Corn
2 heads Romaine Lettuce
1 pint Cherry Tomatoes
1 cup Cheddar Cheese (shredded, or mexican blend)
2 cups Tortilla Chips
4 Tablespoons Salad Dressing

Cooking Instructions

1. BEANS

Place drained beans in a bowl with 1 Tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon kosher salt. Mash with a fork or back of a spoon and stir to combine.

In a large sauté pan, heat oil over high heat. Add the beans and using the back of a spatula, smash it down and spread it out in the pan. It will stick for a bit, but eventually you can get it in a flat layer. Cook for 3 minutes without moving. Then flip and add corn on top, cook for another 1 - 2 minutes or until the beans are warmed and a bit crispy in places.
2. SALAD

Wash and chop lettuce. Add to a large bowl with the tomatoes, shredded cheese and break in the tortilla chips. Toss with the warm beans and corn. Toss with dressing to taste.
3. SERVING

Serve in a large bowl and top with more cheese, chips, and/or dressing to taste.

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Substitutions

DAIRY FREE:

omit cheese
PESCATARIAN:

save ½ of the spices for shrimp and sauté or grill them - add on top
CHIPS:

they’re fun but you can add pepitas or nuts for crunch instead
ADD ON:

obviously add avocado, swap out for a creamy dressing, add another can of beans, try with queso fresco, cucumbers would also be good