Mexican salad with tortilla croutons

Lunch with 9 ingredients.

Servings: 4

Total time: 22 minutes

Ingredients

• 1 teaspoon Cajun or Mexican seasoning mix
• 3 flour tortillas cut into crouton-sized pieces
• juice 1 lime
• 200 gram pack cherry tomato halved
• 400 gram can black bean rinsed and drained
• 1 iceberg lettuce shredded
• 2 avocados stoned, peeled and sliced
• 0.5 bunch coriander leaves only
• 1 tablespoon olive oil

Method

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