Mexican salad with tortilla croutons

Mexican salad with tortilla croutons

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
337
protein
11g
carbs
42g
fat
14g
saturates
3g
fibre
9g
sugar
5g
salt
0.4g

Ingredients

  • 3 flour tortillas, cut into crouton-sized pieces
  • 1 tbsp olive oil
  • 1 tsp Cajun or Mexican seasoning mix
  • 1 iceberg lettuce, shredded
  • 400g can black beans, rinsed and drained
  • 200g pack cherry tomatoes, halved
  • 2 avocados, stoned, peeled and sliced
  • juice 1 lime
  • ½ bunch coriander, leaves only

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Method

  1. Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
  2. Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.

Recipe from Good Food magazine, June 2012

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chef-kymothy's picture

Wow! even my fussy cousin likes it! It must be good! :)

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