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Crunchy corn and tortilla salad with tomato dressing
Crunchy corn and tortilla salad with tomato dressing
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Prep Time:
45 minutes
Cook Time:
8 minutes
Total Time:
53 minutes
Make a wallet-friendly, veggie-packed Mexican salad for a budget-friendly dinner option.
Ingredients:
  • 4 flour tortillas
  • Olive oil cooking spray
  • 125.00 ml grated tasty cheese
  • 36.40 gm extra virgin olive oil
  • 42.00 gm lime juice
  • 250g cherry tomatoes, quartered
  • 1 tsp Mexican chilli powder
  • 125g can corn kernels, drained
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 1/2 small red onion, finely chopped
  • 62.50 ml fresh coriander leaves
  • 1 large avocado, roughly chopped
  • 1/2 small iceberg lettuce, leaves torn
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced and grease 2 baking trays. 2. Lay out tortillas on the trays, then lightly spray with oil and sprinkle with cheese. 3. Bake for 4 to 5 minutes until golden and crisp. 4. Allow them to cool before breaking into large pieces.
  • Mix olive oil, lime juice, and tomato together in a bowl. Season with salt and pepper. Gently crush tomatoes with a fork, then let it sit for 15 minutes. Strain the mixture over a bowl and whisk in chili powder to create a flavorful dressing.
  • Heat the rest of the oil in a small saucepan over medium-high heat and add the corn. Stir occasionally and cook for 2 minutes until browned.
  • In a bowl, combine beans, onion, coriander, avocado, lettuce, tomato mixture, corn, and tortilla pieces. Drizzle with dressing and gently toss to mix. Serve immediately.

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