Crunchy corn and tortilla salad with tomato dressing

Crunchy corn and tortilla salad with tomato dressing

Crunchy corn and tortilla salad with tomato dressing

  • 45m prep
  • 08m cook
  • 4 servings

Health Score*


537 calories per serve

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


  • 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


  • 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.


(Source:; July 27, 2022;