Name: Mexican Black Bean & Corn Salad with Crispy Tortilla Strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 4 6 ” Flour Tortillas (quartered and sliced into thin strips); 1 tablespoon Ground Cumin; 1 tablespoon Smoked Paprika; 1 medium head Iceberg Lettuce (thinly sliced (approximately 4 cups)); 1 14- oz. Black Beans (can, rinsed and drained); 1 14- oz. Corn (can, rinsed and drained); 1 Red bell pepper (thinly sliced); 1 Red onion (thinly sliced); 1 Avocado (peeled and pitted); 1/4 cup Sour Cream; 2 medium Limes (juiced); 1/2 cup Cilantro (roughly chopped); 1/4 cup Cotija cheese (crumbled); sea salt and black pepper (to taste)

Mexican Black Bean & Corn Salad with Crispy Tortilla Strips

Fresh and delicious, this salad makes a great lunch or light dinner. For heartier appetites, feel free to add cooked chicken, shrimp, or ground beef.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Lunch

Cuisine Mexican

Servings servings

Calories 688 kcal

Ingredients

1 tablespoon Extra Virgin Olive Oil
4 6 ” Flour Tortillas quartered and sliced into thin strips
1 tablespoon Ground Cumin
1 tablespoon Smoked Paprika
1 medium head Iceberg Lettuce thinly sliced (approximately 4 cups)
1 14- oz. Black Beans can, rinsed and drained
1 14- oz. Corn can, rinsed and drained
1 Red bell pepper thinly sliced
1 Red onion thinly sliced
1 Avocado peeled and pitted
1/4 cup Sour Cream
2 medium Limes juiced
1/2 cup Cilantro roughly chopped
1/4 cup Cotija cheese crumbled
sea salt and black pepper to taste

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Instructions

Preheat the oven to 400° degrees F.
On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
Add the avocado, sour cream, and lime juice to a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine.
Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese.
Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 688kcal (34%)Carbohydrates: 102g (34%)Protein: 24g (48%)Fat: 24g (37%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 17mg (6%)Sodium: 688mg (30%)Potassium: 1328mg (38%)Fiber: 22g (92%)Sugar: 14g (16%)Vitamin A: 2501IU (50%)Vitamin C: 65mg (79%)Calcium: 259mg (26%)Iron: 7mg (39%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword beans

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Mexican Black Bean & Corn Salad with Crispy Tortilla Strips