January 09, 2019
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
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"From our weekday newspaper The West Australian. Times are estimated."
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.
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