Mexican black bean salad

Cooking Vegetarian Mexican black bean salad

Short on time This Mexican black bean salad is full of flavour and can be ready in just ten minutes!

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.
  2. Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.
  3. Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.

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1 cup fresh corn kernels, or frozen corn kernels
2 large corn tortillas
2 tbsp olive oil
50g jalapeno chillies in brine, drained,
1 1/2 tbsp brine reserved
100g sour cream
425g can black beans, rinsed, drained
2 truss tomatoes, seeds removed, sliced
1/2 bunch coriander, leaves picked
1 small red onion, halved, thinly sliced
1 avocado, sliced
1 cup shredded cos lettuce
Lime wedges, to serve

Adv

Autors
Preparation time
4
Cooking time
6
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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