Deep South Salad


2 wholemeal flour tortillas
2 tbsp olive oil
400g can black beans, drained and rinsed
100g baby corn, sliced
1 sweet Cos lettuce, shredded
1 ripe avocado, diced
½ red onion, sliced
150g cherry tomatoes, halved
2 tsp chipotle paste
Zest and juice 1 lime


1. Preheat the oven to 200°C, gas mark 6. Brush the tortillas with a little oil on both sides, cut each into 8 wedges and lay out in a single layer on a large baking tray. Bake for 5-6 minutes until golden and crisp. Allow to cool.

2. Meanwhile, mix the beans with the baby corn, lettuce, avocado, onion, and tomatoes in a large bowl.

3. Whisk together the paste, lime zest and juice and remaining oil, season and toss into the salad. Serve with the tortilla chips.

  • Total time: 10 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,225kJ
Fat 32.6g
Saturated Fat 6.7g
Carbohydrate 42.3g
Sugars 8.3g
Protein 17.6g
Salt 0.7g
Fibre 17.4g

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3 stars

Average user rating Based on 8 ratings