Mexican salad with tortilla croutons

A plate of food Vegan Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:12 mins
  • Easy
  • Serves 4

Black beans make a great salad base – mix them with avocado, tomatoes and coriander Latin American style

Nutrient Unit
kcal 337
fat 14g
saturates 3g
carbs 42g
sugars 5g
fibre 9g
protein 11g
salt 0.4g


  • 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
Cabbage koshimbir


  • STEP 1

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.

  • STEP 2
Grilled aubergine tabbouleh

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

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