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.
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
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.
