Mexican avocado salad tortilla chips

336x280 tengah

Ingredients

• 1 cup canned black beans rinsed and drained
• 1 cup canned sweet corn rinsed and drained
• 1/2 red onion finely diced
• parsley chopped
• 8-10 cherry tomatoes halved
• 1 avocado diced

For dressing:

• 2 tablespoon extra virgin olive oil
• 1 lime juiced
• 1 teaspoon cumin
• 1 teaspoon lime zest
• Himalayan salt to taste

For tortilla chips

• 4 medium sized corn tortillas
• Himalayan salt
• optional: ground chili peppers

Instructions

1. In a small bowl add all dressing ingredients and whisk to combine. Taste dressing and make tweaks according to taste preferences. Set aside.
2. In a large bowl put black beans, corn, diced onion and avocado, tomatoes and parsley. Stir well. 
3. Pour dressing over the salad. Cover and let sit in the refrigerator for 1 hour.
4. Serve cooled with corn tortilla chips.
5. For tortilla chips
6. Preheat oven to 356F (180C).
7. Slice corn tortillas to even pieces. Place on parchment paper. Sprinkle with salt and/or with hot spices.
8. Bake for 5-7 minutes, until golden and crunchy.

Check full recipe.

336x280