Tortilla & bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1 tbsp vegetable oil
- 180g can sweetcornwashed and well drained
- 180g can kidney beanwashed and drained
- 225ml bag mixed green salad leaves
- handful plain tortilla chips
- 50ml sour cream
- pinch sugar
- zest and juice ½ lime
Nutrition: per serving
- kcal109
- fat5g
- saturates1g
- carbs14g
- sugars2g
- fibre2g
- protein3g
- salt0.46glow
Method
step 1
Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
step 2
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.
