Crunchy corn and tortilla salad with tomato dressing
recipe

Tasty Crunchy corn and tortilla salad with tomato dressing Recipe

Create a vegetarian Mexican-inspired dinner with basic kitchen ingredients in our budget-busting salad.
Crunchy corn and tortilla salad with tomato dressing
Prep Time : 0:45 | Cook Time : 0:08 | Total Time : 0:53 | Serving : 4 person.

Ingredients

  • 4 flour tortillas

  • Olive oil cooking spray

  • 1/2 cup grated tasty cheese

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons lime juice

  • 250g cherry tomatoes, quartered

  • 1 teaspoon 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

Method

  • Step 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.

  • Step 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.

  • Step 3

    Meanwhile, heat remaining oil in a small saucepan over medium-high heat. Add corn. Cook, stirring occasionally, for 2 minutes or until browned.

  • Step 4

    Place beans, onion, coriander, avocado, lettuce, tomato mixture, corn and tortilla pieces in a bowl. Add dressing. Toss gently to combine. Serve immediately.

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