Tortilla & bean salad
Try a sensational Latin salad
- Prep: 10 mins
Cook: 5 mins
- Serves 6
- Easy
Ingredients
- 1 tbsp vegetable oil
- 180g can sweetcorn, washed and well drained
- 180g can kidney beans, washed and drained
- 225ml bag mixed green salad leaves
- handful plain tortilla chips
- 50ml sour cream
- pinch sugar
- zest and juice ½ lime
Method
-
Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
-
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.
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