Name: Mexican Black Bean and Corn Salad with Crispy Tortilla Strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Extra Virgin Olive Oil; 4 6" Flour Tortillas, quartered and sliced into thin strips; 1 tsp Ground Cumin; 1 tsp Smoked Paprika; 1 Medium Head Iceberg Lettuce, Lettuce, thinly sliced; 14 oz 1 can Black beans, rinsed and drained; 14 oz 1 can Corn, rinsed and drained; 1 Red bell pepper, thinly sliced; 1 Red onion, thinly sliced; 1 Avocado, peeled and pitted; 1/4 cup Sour Cream; 2 Medium Limes, juiced; 1/2 cup Cilantro, roughly chopped; 1/4 cup Cotija cheese, crumbled; Sea salt and black pepper, to taste

Mexican Black Bean and Corn Salad with Crispy Tortilla Strips

It's time to toss a delicious and easy to make Mexican salad. Toss the salad ingredients together in sour cream and spices top it with crumbled Cotija cheese.

Cuisine: Mexican Courses: Dinner, Lunch, Salad, Side Recipe Keys: M Meal Prep Quick Meals V Vegetarian

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 4 Best Season: Summer

Instructions

Preheat the oven to 400°F
On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
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.
Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese. Enjoy!