Prep: 10 mins Cook: 5 mins
Try a sensational Latin salad
Nutrition and extra info
Nutrition: per serving
- kcal109
- fat5g
- saturates1g
- carbs14g
- sugars2g
- fibre2g
- protein3g
- salt0.46g
Ingredients
- 1 tbsp vegetable oil
- 180g can sweetcorn, washed and well drained
Sweetcorn
sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 180g can kidney bean, washed and drained
- 225ml bag mixed green salad leaves
- handful plain tortilla chips
- 50ml sour cream
Cream
cree-mFresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- pinch sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- zest and juice ½ lime
Lime
ly-mThe same shape, but smaller than…
Method
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.
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