Serves 4
15 min
Tortilla and Bean Salad
Recipe GLPRe09d1805c61049
A fresh and vibrant Mexican-inspired salad featuring roasted sweetcorn, kidney beans, crisp tortilla chips, and mixed greens, all brought together with a tangy lime-sour cream dressing. This colorful salad is perfect as a light lunch or side dish.
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Ingredients
1 tablespoon vegetable oil
180g can sweetcorn, drained
180g can kidney beans, drained and rinsed
225ml bag mixed green salad leaves
Handful plain tortilla chips
50ml sour cream
Pinch of sugar
½ Zest and juice of ½ lime
Directions
Pour the vegetable oil into a frying pan and heat over medium-high heat until shimmering. Add the drained sweetcorn to the hot pan and cook for 3 minutes, stirring frequently, until the corn kernels turn golden brown with light charring. Transfer the roasted corn to a clean bowl and allow it to cool to room temperature.
In a small bowl, combine the sour cream with a pinch of sugar, the lime zest, and the lime juice, stirring until smooth and well blended.
Place the mixed green salad leaves in a large serving bowl. Add the cooled roasted sweetcorn, the drained and rinsed kidney beans, and the handful of tortilla chips to the bowl.
Pour the lime-sour cream dressing over the salad and gently toss all ingredients together until well combined. Serve immediately while the tortilla chips remain crisp.
