Mexican salad with tortilla croutons
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 337 |
| fat | 14g | |
| saturates | 3g | |
| carbs | 42g | |
| sugars | 5g | |
| fibre | 9g | |
| protein | 11g | |
| low in | 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 bean , rinsed and drained
- 200g pack cherry tomato , halved
- 2 avocados , stoned, peeled and sliced
- juice 1 lime
- ½ bunch coriander , leaves only
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.
Goes well with
Recipe from Good Food magazine, June 2012
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