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    Deep South Salad

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    Deep South Salad

    • Total time: 10 minutes

    Serves: 2


    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.

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