Name: Mexican salad with tortilla croutons
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mexican
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 bean rinsed and drained; 200g pack cherry tomato halved; 2 avocados stoned, peeled and sliced; juice 1 lime; ½ bunch coriander leaves only

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Mexican salad with tortilla croutons

Mexican salad with tortilla croutons

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 5 out of 5.1 ratingRate

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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 bean

rinsed and drained
200g pack cherry tomato

halved
2 avocados

stoned, peeled and sliced
juice 1 lime
½ bunch coriander

leaves only

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Nutrition: per serving

kcal337

low
fat14g
saturates3g
carbs42g
sugars5g
fibre9g
protein11g
salt0.4g

low

Method

step 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.
step 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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