Recipe

Mexican bean salad with toasted tortilla

This incredibly easy Mexican bean salad recipe with toasted tortilla is perfect served for a hearty yet tasty dinner or lunch. Packed with veges and authentic flavour - this salad is a winner

Dec 06, 2016 1:11am
By Jennene Plummer
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 2 corn cobs, husks and silks removed
  • 400 gram can black beans, drained, rinsed
  • 1 red onion, diced
  • 1/2 bunch coriander, leaves picked
  • 1/4 cup extra virgin olive oil
  • 3 vine-ripened tomatoes, chopped
  • 1 avocado, seeded, chopped
  • juice of 1 lime
  • 4 flour tortillas
  • 1/2 iceberg lettuce, shredded
  • 2 eggs, soft-boiled, peeled, halved (see recipe tip)
  • chilli sauce, lime wedges to serve

Method

  • 1
    Place corn in a medium saucepan and cover with water. Bring to the boil on high. Reduce heat to medium and simmer for 10 minutes. Drain.
  • 2
    In a bowl, combine beans, onion and coriander. Drizzle with oil and season.
  • 3
    In another bowl, combine tomato and avocado. Drizzle with juice and season.
  • 4
    Preheat a char-grill pan on high. Spray corn with oil and cook, turning, for 8-10 minutes until charred. While the pan is still hot, grill tortillas for 1 minute each side.
  • 5
    Arrange lettuce in a serving bowl with bean mixture, tomato salsa, corn, torn tortillas and eggs. Serve with chilli sauce and lime wedges.

Notes

  • To soft-boil eggs, gently lower into boiling water for 5 minutes. Cool immediately under running water.

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