Mexican salad with tortilla croutons
- Preparation and cooking time
- Serves 4
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
- 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.