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Crunchy corn and tortilla salad with tomato dressing

  • 0:45 Prep
  • 0:08 Cook
  • 4 Servings


  • 4 flour tortillas
  • Olive oil cooking spray
  • 1/2 cup grated tasty cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 250g cherry tomatoes, quartered
  • 1 teaspoon Mexican chilli powder
  • 125g can corn kernels, drained
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh coriander leaves
  • 1 large avocado, roughly chopped
  • 1/2 small iceberg lettuce, leaves torn


  • 1
    Preheat oven to 200C/180C fan-forced. Grease 2 baking trays. Place tortillas on trays. Spray with oil. Sprinkle with cheese. Bake for 4 to 5 minutes or until golden and crisp. Cool. Break into large pieces.
  • 2
    Combine 1 1/2 tablespoons olive oil, lime juice and tomato in a bowl. Season with salt and pepper. Crush tomatoes gently with a fork. Stand for 15 minutes. Strain over a bowl. Whisk chilli powder into the liquid to make a dressing.
  • 3
    Meanwhile, heat remaining oil in a small saucepan over medium-high heat. Add corn. Cook, stirring occasionally, for 2 minutes or until browned.
  • 4
    Place beans, onion, coriander, avocado, lettuce, tomato mixture, corn and tortilla pieces in a bowl. Add dressing. Toss gently to combine. Serve immediately.

Source: taste.com.au


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