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Tortilla & bean salad

Try a sensational Latin salad

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 109
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.46

Nutrition per serving

  • Calories 109
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.46

Ingredients

  • 1 tbsp vegetable oil
  • 180g can sweetcorn, washed and well drained
  • 180g can kidney beans, washed and drained
  • 225ml bag mixed green salad leaves
  • handful plain tortilla chips
  • 50ml sour cream
  • pinch sugar
  • zest and juice ½ lime

Method

  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.

  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.

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