Mexican salad with tortilla croutons
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 12 mins
Vegetarian, Vegan
- 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.
- Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.
PER SERVING
337 kcalories, protein 11g, carbohydrate 42g, fat 14 g, saturated fat 3g, fibre 9g, sugar 5g, salt 0.4 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2196643/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 12 mins
Vegetarian, Vegan
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
PER SERVING
337 kcalories, protein 11g, carbohydrate 42g, fat 14 g, saturated fat 3g, fibre 9g, sugar 5g, salt 0.4 g
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28 September 2012
Mothy commented on this recipe
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