Mexican salad bowl with crispy tortillas & zingy lime dressing

This vibrant Mexican salad, which can be thrown together in under 20 minutes, is great as a stand-alone dish or served with chicken or taco mince.

Time to make : 20 minutes

Serves : 2

Ingredients

2 flour tortillas

Olive oil, for brushing and frying

Pinch of cayenne pepper

200g tin sweetcorn, drained

1 baby gem lettuce, shredded

1 x 400g tin black beans, drained and rinsed

½ red onion, diced

100g cherry tomatoes, quartered

Handful of coriander, chopped

1 avocado, diced

Lime wedges, to serve

Dressing

2 tbsp olive oil

1 tbsp finely chopped coriander

1 tsp maple syrup

1 garlic clove, finely chopped or grated

Juice of 1 lime

Pinch of ground coriander

Salt and pepper, to season

Method

1. Preheat a fan oven to 200°C fan and line a baking tray with non-stick baking paper.

2. Lightly spray or brush the tortillas with olive oil, sprinkle with a pinch of cayenne and salt and cut into triangles with scissors. Arrange in one layer on the baking tray and bake for 8–10 minutes until golden and crisp.

3. Heat ½ tablespoon of olive oil in a non-stick frying pan over a medium heat, add the sweetcorn and cook for 8–10 minutes until charred and golden.

4. Meanwhile, whisk the dressing ingredients with a fork (or shake in a small jar with a tight-fitting lid).

5. In a large bowl, combine the lettuce, black beans, sweetcorn, red onion, tomatoes and coriander, then pour over the dressing and gently mix through.

6. To assemble, divide the salad mix between bowls and top with the diced avocado, lime wedges and the crispy tortilla chips.

Nutritional information:

(per serve)

464 cals

18g fat, 78g carbs, 16g protein

Good to know:

• Make ahead and store in an airtight container for up to 3 days, keeping the tortilla crisps separate so they stay crisp.

• This is another great salad jar recipe; simply pour the dressing in first and layer the beans, sweetcorn, tomatoes and red onion on top, followed by a handful of shredded lettuce and the avocado. Use a folded piece of kitchen paper on top to act as a barrier between the crunchy tortilla crisps.