Bean Corn And Tortilla Salad Recipes

BEAN TOSSED SALAD

Steps:

• In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

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.

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

BEAN, CORN, AND TORTILLA SALAD

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.

TORTILLA & BEAN SALAD

Steps:

• Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
• Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.

BEAN AND CORN TORTILLA LASAGNA WITH AVOCADO

Steps:

• Preheat oven to 400 degrees F (205 C). Saute onions for about 5-7 minutes in a small spray of non-stick spray. Add garlic, cook for 1 minute. In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well.
• Lightly oil an 8x12-inch baking dish. Pour half of mixture into baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third to cover spots, or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese.
• Cover with foil and bake for 20 minutes, then uncover and bake another 7-10 minutes, until the cheese is melted and the casserole is bubbling at edges. Remove from over and sprinkle with cilantro.

BLACK BEAN AND CORN SALAD WITH HOMEMADE TORTILLA CHIPS

Steps:

• Mix corn, beans and dressing in container with lid.
• Marinate in refrigerator for at least 30 minutes.
• Preheat oven to 350ºF.
• Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
• Spoon bean and corn mixture over lettuce.
• Sprinkle 1 ounce of shredded cheese on each serving.
• Garnish with 2 quarters (4 eighths) tomato.
• Mix yogurt, cumin and garlic powder.
• Serve with yogurt sauce and warm tortilla chips.
• (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.