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Tortilla & bean salad

Tortilla & bean salad

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Try a sensational Latin salad

Nutrition: per serving
HighlightNutrientUnit
kcal109
fat5g
saturates1g
carbs14g
sugars2g
fibre2g
protein3g
low insalt0.46g
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Ingredients

  • 1 tbsp vegetable oil
  • 180g can sweetcorn , washed and well drained
  • 180g can kidney bean , washed and drained
  • 225ml bag mixed green salad leaves
  • handful plain tortilla chips
  • 50ml sour cream
  • pinch sugar
  • zest and juice ½ lime

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2005

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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