Tortilla & Bean Salad
This recipe offers a colorful and vibrant mix of flavors and textures, combining hearty kidney beans and sweetcorn with crunchy tortilla chips and crisp salad leaves. Topped with a zesty lime dressing and creamy sour cream, this dish is sure to impress with its refreshing and satisfying taste.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 180g can sweetcorn , washed and well drained
- 180g can kidney beans , washed and drained
- 225ml bag mixed green salad leaves
- handful plain tortilla chips
- 50ml sour cream
- pinch sugar
- zest and juice ½ lime
Instructions
- Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
- Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 109 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.46 milligram of sodium
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