Crunchy corn and tortilla salad with tomato dressing

• 45m prep
• 08m cook
• 4 servings

Health Score*

HIGH

537 calories per serve

Allergens: Recipe may contain gluten, wheat, sulphites, milk and lactose.

INGREDIENTS

• 4 flour tortillas

• Olive oil cooking spray

• 1/2 cup grated tasty cheese

• 2 tbsp extra virgin olive oil

• 2 tbsp lime juice

• 250g cherry tomatoes, quartered

• 1 tsp 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

METHOD

• Step 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.

• Step 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.

• Step 3

  Meanwhile, heat remaining oil in a small saucepan over medium-high heat. Add corn. Cook, stirring occasionally, for 2 minutes or until browned.

• Step 4

  Place beans, onion, coriander, avocado, lettuce, tomato mixture, corn and tortilla pieces in a bowl. Add dressing. Toss gently to combine. Serve immediately.