Mexican salad with tortilla croutons
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
- Prep: 10 mins
Cook: 12 mins
- Serves 4
- Easy
Ingredients
- 3 flour tortillas, cut into crouton-sized pieces
- 1 tbsp olive oil
- 1 tsp Cajun or Mexican seasoning mix
- 1 iceberg lettuce, shredded
- 400g can black beans, rinsed and drained
- 200g pack cherry tomatoes, halved
- 2 avocados, stoned, peeled and sliced
- juice 1 lime
- ½ bunch coriander, leaves only
Method
-
Heat oven to 200C/180C fan/gas 6.
Place the tortilla pieces on a baking tray,
toss with the oil and the seasoning mix,
then cook for 10-12 mins until crisp. In
a large bowl, toss the iceberg, beans
and tomatoes. Toss the avocado in the
lime juice and add to the bowl.
-
Drizzle over your chosen dressing and
toss to coat all the ingredients. Top with
the croutons and coriander, then serve.
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