Description
Mexican Black Bean & Corn Salad with Crispy Tortilla Strips! This delicious dish is packed with healthy ingredients like black beans, corn, and fresh vegetables, and is sure to be a hit with everyone at your next event. Best of all, it's easy to prepare and can be dressed up or down to suit your taste.
Ingredients
1 T. Extra Virgin Olive Oil
4 6” Flour Tortillas, quartered and sliced into thin strips
1 t. Ground Cumin
1 t. Smoked Paprika
1 Medium Head Iceberg Lettuce, thinly sliced (approximately 4 cups)
1 14-oz. can Black Beans, rinsed and drained
1 14-oz. can Corn, rinsed and drained
1 Red bell pepper, thinly sliced
1 Red onion, thinly sliced
1 Avocado, peeled and pitted
1/4 c. Sour Cream
2 Medium Limes, juiced
1/2 c. Cilantro, roughly chopped
1/4 c. Cotija cheese, crumbled
Sea salt and black pepper, to taste
Instructions
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Preheat the oven to 400° degrees F.
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On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
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Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
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In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
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Add the avocado, sour cream, and lime juice to a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine.
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Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese.
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Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
