Prep: 10 mins Cook: 12 mins
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Nutrition and extra info
- Vegetarian
- Vegan
Nutrition: per serving
- kcal337
- fat14g
- saturates3g
- carbs42g
- sugars5g
- fibre9g
- protein11g
- salt0.4g
Ingredients
- 3 flour tortillas, cut into crouton-sized pieces
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lime
Lime
ly-mThe same shape, but smaller than…
- ½ bunch coriander, leaves only
Method
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.
Comments, questions and tips