Black Bean and Corn Salad
A vibrant and flavorful Black Bean and Corn Salad bursting with fresh cilantro, creamy avocado, and zesty lime, perfect for any meal or occasion.
Servings 4
Calories 330kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 4 6”15 cm flour tortillas, quartered and sliced into thin strips
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 medium head iceberg lettuce thinly sliced (approximately 4 cups)
- 1 14-oz./400g can black beans, rinsed and drained
- 1 14-oz./400g can corn, rinsed and drained
- 1 red bell pepper thinly sliced
- 1 red onion thinly sliced
- 1 avocado peeled and pitted
- ¼ cup sour cream
- 2 medium limes juiced
- ½ cup cilantro roughly chopped
- ¼ cup cotija cheese crumbled
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 400°F/200°C/Gas 6. Cut the tortillas into strips and place them in a bowl. Toss with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
- Transfer seasoned tortilla strips to a rimmed baking sheet and bake in the oven for 10-12 minutes until crispy and golden brown. Remove from the oven and set them aside to cool.
- Toss the lettuce, black beans, corn, red pepper, and red onion in a bowl. Season with salt and pepper, as desired.
- Place the avocado, sour cream, and lime juice in a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine.
- Transfer the dressed salad to a large serving bowl (or individual bowls/plates). Top the salad with the cooled, crispy tortilla strips and sprinkle with cilantro and cotija cheese. Enjoy!
Nutrition
Serving: 1 | Calories: 330kcal | Carbohydrates: 38g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 257mg | Fiber: 11g | Sugar: 7g