Crunchy corn and tortilla salad with tomato dressing

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

Recipe «Crunchy corn and tortilla salad with tomato dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.