Corn & Black Bean Mexican Salad

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


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

Original is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose the freshest vegetables available for the best flavor.
  • For a vegan option, substitute agave for the honey in the dressing.

  • Substitute the honey for agave syrup: Agave syrup is a vegan-friendly, plant-based sweetener that is lower on the glycemic index than honey, making it a healthier alternative.
  • Substitute the white vinegar for apple cider vinegar: Apple cider vinegar is a healthier option than white vinegar, as it is packed with antioxidants and has anti-inflammatory properties.

Taco Bowl Variation Place the tortilla strips, corn, beans, carrot, and coriander in a bowl, and then spoon into individual taco bowls. Top with lettuce, avocado, and dressing.



Mexican Rice - This classic Mexican side dish is a great accompaniment to the Corn & Black Bean Mexican Salad. Mexican Rice is made with long-grain white rice, cooked in a flavorful tomato sauce and seasoned with cumin, garlic, and onion. It adds a delicious and hearty flavor to the salad!


Guacamole - This classic Mexican dip is a great way to add a creamy, flavorful element to the Corn & Black Bean Mexican Salad. Made with mashed avocados, lime juice, cilantro, and onion, this dip adds a delicious and tangy flavor to the salad. It pairs perfectly with the Mexican Rice for a complete Mexican-inspired meal!




FAQ

Q: How do I make the tortilla strips?

A: Cut the tortillas into thin strips and spread them over a large oven tray. Spray with oil and cook in a moderate oven (180C) for about 8 to 10 minutes, tossing halfway through cooking, or until crisp.



Q: How long do I cook the tortilla strips for?

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

0 Reviews

You'll Also Love

Fun facts:

Fun Fact 1: Mexican cuisine has been influenced by the Aztecs, Mayans, and Spanish conquistadors. Corn and black beans are two staples of traditional Mexican cuisine, and have been used in dishes for centuries.

Fun Fact 2: Avocado, a key ingredient in this recipe, is widely believed to have been introduced to Mexico by the Aztecs. The Aztec emperor Montezuma is said to have enjoyed avocados as part of his daily diet.