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Southwest Tortilla Salad

Salad Recipes from AlansKitchen.comMakes 6 servings

Prep time: 15 min.
Cooking time: 20 min.


  • 1 - bag Sweet Kernel Corn (1-pound)
  • 1 - can black beans, rinsed and drained (15.5-ounces)
  • 1/2 - cup chopped red bell pepper
  • 1/2 - cup chopped red onion
  • 1/4 - cup chopped fresh cilantro
  • 1/2 - cup salad dressing
  • 1/3 - cup mayonnaise
  • 1/2 - cup favorite tomato salsa
  • 6 - flour tortillas (6-inch)
  • Sour cream


Preheat oven to 400�F. Cook corn according to package directions.

  1. Chill by running cold water over corn for about 1 minute; drain.
  2. Transfer to a large bowl. Add black beans, bell pepper, onion and cilantro.
  3. In a small bowl, combine salad dressing, mayonnaise and salsa.
  4. Add to corn mixture and toss to combine.
  5. Heat tortillas one at a time in a non-stick skillet over MEDIUM-HIGH heat 2-3 minutes or until warm and soft.
  6. Press tortillas into large muffin cups and bake for 10 to 15 minutes or until brown.
  7. Fill each cup with corn mixture.

Serve garnished with lettuce, sour cream and salsa.

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