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Deep South Salad
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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.
Typical values per serving: