Mexican salad with tortilla croutons

Black beans make a great salad base – mix them with avocado, tomatoes and coriander Latin American style

  • Prep:10 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 337
  • fat 14g
  • saturates 3g
  • carbs 42g
  • sugars 5g
  • fibre 9g
  • protein 11g
  • salt 0.4g


  • 3 flour tortillas, cut into crouton-sized pieces
  • 1 tbsp olive oil
  • 1 tsp Cajun or Mexican seasoning mix
  • 1 iceberg lettuce, shredded
  • 400g can black beans, rinsed and drained
  • 200g pack cherry tomatoes, halved
  • 2 avocados, stoned, peeled and sliced
  • juice 1 lime
  • ½ bunch coriander, leaves only


  1. Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.

  2. Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.

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