Corn & Black Bean Mexican Salad
January 09, 2019
Categories: Dinner, Lunch, Salads, Bean Salad, Beans, Black Beans, Fruit, Avocado, Vegetables, Corn, Mexican, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Oven Bake, No Eggs, Vegan, Vegetarian more
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Cut tortillas into thin strips and spread over a large oven tray and spray with oil.
Cook in a moderate oven (180C) for about 8 to 10 minutes, tossing halfway through cooking, or until crisp.
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.
To make dressing, whisk all ingredients together in a small jug.
Just before serving, place tortilla strips, corn, beans, carrot and coriander in a large bowl and toss to combine.
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.