By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
122 cal · 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.
Comments
Every ingredient is stocked at every major Charlotte chain without exception; corn, kidney beans, and tortilla chips are pantry basics, and lime, sour cream, and salad greens are available year-round at any Harris Teeter, Food Lion, Kroger, or Walmart. The stated 15 minutes is honest if the greens are pre-washed and corn is canned or frozen, though fresh corn prep would add five minutes in season. At roughly $8 to $10 total for four servings, this costs under $2.50 per person, driven by the bulk of kidney beans and chips rather than expensive proteins. This works well for families or meal prep because it's a cold salad that reheats poorly but holds overnight in the fridge, making it ideal for lunch boxes or a no-cook weeknight.
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