Tortilla & bean salad
Try a sensational Latin salad
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- 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.
Per serving
109 kcalories, protein 3g, carbohydrate 14g, fat 5 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0.46 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2140/
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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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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11 August 2008
rachel commented on this recipe
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