Mexican salad with tortilla croutons

10-30 minutes 3 of 5-a-day 4 servings 400 kcal or less choose a salad diet fibre good for you guacamole healthy lettuce leaves low calorie mains pulses quick speedy salads veggie

N/A

Source

Ingredients

3 flour tortillas , cut into crouton-sized pieces

1 tbsp olive oil

1 tsp Cajun or Mexican seasoning mix

1 iceberg lettuce , shredded

400g can black bean , rinsed and drained

200g pack cherry tomato , halved

2 avocados , stoned, peeled and sliced

juice 1 lime

½ bunch coriander , leaves only

Method

Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.

Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.