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Mexican salad with tortilla croutons

Mexican salad with tortilla croutons

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Rating: 5 out of 5.1 rating
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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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal337
fat14g
saturates3g
carbs42g
sugars5g
fibre9g
protein11g
low insalt0.4g
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Ingredients

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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Rating: 5 out of 5.1 rating
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