Corn & Black Bean Mexican Salad
Created by ImPat on January 9, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31248
Ingredients
- 160 grams tortillas (4 flour tortillas)
- Olive oil spray
- 3 corn cobs (fresh)
- 425 gram black beans (can, rinsed and drained)
- 1 carrot, coarsely grated
- 1 cup coriander leaves and stems, fresh chopped
- 1 baby cos lettuce, coarsely shredded
- 1 avocado, chopped
- FOR DRESSING
- 1/4 cup oil (vegetable oil)
- 1/4 cup white vinegar
- 2 teaspoons honey (use agave for vegan option)
- 1 teaspoons ground cumin
- Salt, to taste
- Pepper, to taste
How to Make
-
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.
Nutritional Facts
- 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