Corn & Black Bean Mexican Salad

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (328 g)
  • Calories 715.4
  • Total Fat - 22.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 0 mg
  • Sodium - 66.2 mg
  • Total Carbohydrate - 105.5 g
  • Dietary Fiber - 24.2 g
  • Sugars - 9.4 g
  • Protein - 29 g
  • Calcium - 189.1 mg
  • Iron - 7.2 mg
  • Vitamin C - 12 mg
  • Thiamin - 1.2 mg

Step 1

Cut tortillas into thin strips and spread over a large oven tray and spray with oil.

Step 2

Cook in a moderate oven (180C) for about 8 to 10 minutes, tossing halfway through cooking, or until crisp.

Step 3

Meanwhile, cook corn on a heated, oiled barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred, remove and cut corn kernels from cobs.

Step 4

To make dressing, whisk all ingredients together in a small jug.

Step 5

Just before serving, place tortilla strips, corn, beans, carrot and coriander in a large bowl and toss to combine.

Step 6

Arrange lettuce on a serving plate. and spoon over salad and then drizzle with dressing and then top with avocado.

Tips & Variations


No special items needed.

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