Crunchy corn and tortilla salad with tomato dressing

Cooking Vegetarian Crunchy corn and tortilla salad with tomato dressing

Create a vegetarian Mexican-inspired dinner with basic kitchen ingredients in our budget-busting salad.

Lables: High fibre Low carb Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced. Grease 2 baking trays. Place tortillas on trays. Spray with oil. Sprinkle with cheese. Bake for 4 to 5 minutes or until golden and crisp. Cool. Break into large pieces.
  2. Combine 1 1/2 tablespoons olive oil, lime juice and tomato in a bowl. Season with salt and pepper. Crush tomatoes gently with a fork. Stand for 15 minutes. Strain over a bowl. Whisk chilli powder into the liquid to make a dressing.
  3. Meanwhile, heat remaining oil in a small saucepan over medium-high heat. Add corn. Cook, stirring occasionally, for 2 minutes or until browned.
  4. Place beans, onion, coriander, avocado, lettuce, tomato mixture, corn and tortilla pieces in a bowl. Add dressing. Toss gently to combine. Serve immediately.

If you liked the recipe "Crunchy corn and tortilla salad with tomato dressing", tell your friends about it!

4 flour tortillas
Olive oil cooking spray
1/2 cup grated tasty cheese
2 tbsp extra virgin olive oil
2 tbsp 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
1/4 cup fresh coriander leaves
1 large avocado, roughly chopped
1/2 small iceberg lettuce, leaves torn

Adv

Autors
Preparation time
45
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Crunchy corn and tortilla salad with tomato dressing

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments