Tortilla & bean salad

Recipe uploaded by

Emma Lewis

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Recipe by Emma Lewis

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1. 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.
2. 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.

Per serving

109 kcalories, protein 3g, carbohydrate 14g, fat 5 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0.46 g

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Ingredients

• 1 tbsp vegetable oil
• 180g can sweetcorn , washed and well drained
• 180g can kidney beans , washed and drained
• 225ml bag mixed green salad leaves
• handful plain tortilla chips
• 50ml sour cream
• pinch sugar
• zest and juice ½ lime

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Ingredients

• 1 tbsp vegetable oil
• 180g can sweetcorn , washed and well drained
• 180g can kidney beans , washed and drained
• 225ml bag mixed green salad leaves
• handful plain tortilla chips
• 50ml sour cream
• pinch sugar
• zest and juice ½ lime

Per serving

109 kcalories, protein 3g, carbohydrate 14g, fat 5 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0.46 g

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