Black bean, tortilla and avocado salad with roasted tomato salsa

Black bean, tortilla and avocado salad with roasted tomato salsa

A Mexican-style salad, this features two of the country's staples: corn, in the home-made tortilla chips, and black beans. Together they provide a complete protein and are paired in many Mexican dishes such as burritos, tacos and soups. For extra zing, finish with a scattering of feta cheese.

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook25 mins
    • Total time35 mins
    • 4 ripe medium tomatoes
    • 1 jalapeño chilli
    • 3 garlic cloves, unpeeled
    • ½ lime, juice
    • 3 corn tortillas
    • 2 tbsp sunflower oil
    • 1 dried ancho chilli
    • 1 onion, finely chopped
    • ½ 28g pack coriander, stalks finely chopped, leaves roughly chopped
    • 400g can black beans, drained and rinsed
    • 60g salad leaves (about 60g)
    • 1 avocado, finely sliced