Bean, Corn & Tortilla Salad

Bean, Corn & Tortilla Salad

Enjoy our vegetarian recipe Bean, Corn & Tortilla Salad by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories2839 kJ (678 kcal)
Protein27 g
Fat33 g
Carbohydrates59 g
Fiber14 g

Utensils:

non-stick frying pan, high-sided container, frying pan, cutting board, spatula, chef's knife, immersion blender, bowl

Recipe instructions:

1

Place avocado, lime juice and garlic in a high sided container.

  • ½ Avocado (~ 3.5 oz)
    ½ Avocado (~ 3.5 oz)
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)
2

Add the cilantro, yogurt, and water and blend with an immersion blender until you get a smooth and creamy dressing. Season with salt and pepper.

  • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
  • 3 Tbsp Low fat yogurt
    3 Tbsp Low fat yogurt
  • 2 Tbsp Water
    2 Tbsp Water
  • Salt
    Salt
  • Black pepper
    Black pepper
3

Cut the salad into bite-size pieces, halve the tomatoes and put into a bowl with the corn and beans.

  • 1 Romaine lettuce (~ 4.2 oz)
    1 Romaine lettuce (~ 4.2 oz)
  • 3.5 oz Cherry tomatoes
    3.5 oz Cherry tomatoes
  • ¼ cup Kidney beans, canned
    ¼ cup Kidney beans, canned
  • 1⁄3 cup Sweet corn, canned
    1⁄3 cup Sweet corn, canned
4

Heat a non-stick frying pan over medium heat. Add the tortilla to the pan and cook for approx. 30 seconds from each side.

  • 1 Flour tortilla (~ 2.3 oz)
    1 Flour tortilla (~ 2.3 oz)
5

Add the cheese. Drizzle the dressing into the bowl, toss lightly until coated evenly and serve with the tortilla.

  • 3 Tbsp Gouda, grated (or Cheddar)
    3 Tbsp Gouda, grated (or Cheddar)
6

Enjoy your meal!