TACO SALAD

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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 3- 5 min

45 ml ( 3 T) olive oil 4 tor­tilla wraps 30 ml ( 2 T) lemon pep­per

SALAD

1 cu­cum­ber, diced 1 red onion, diced 1 can ( 410 g) red kidney beans, rinsed and drained 250 ml ( 1 c) frozen whole- ker­nel sweet­corn, rinsed and drained or 1 can ( 410 g), drained 15 g fresh co­rian­der, chopped

DRESS­ING

Pre­heat the oven to 230 ° C Grease a large bak­ing sheet with a lit­tle of the olive oil 1 Cut each tor­tilla juice of 2 limes 45- 60 ml ( 3- 4 T) olive oil salt and pep­per into eight wedges and ar­range in a sin­gle layer on the pre­pared bak­ing sheet Driz­zle with the re­main­ing olive oil and sea­son with the lemon pep­per Toast for 3- 5 min­utes Trans­fer to a wire rack and leave to cool 2 Salad Toss the ingredients in a bowl 3 Dress­ing Blend the ingredients and pour over the salad Toss to com­bine 4 Ar­range the tor­tilla wedges on a plate, spoon the salad on top and serve with sour cream and ex­tra co­rian­der, if pre­ferred

Re­place the tor­tilla wedges with cros­tini

LESS THAN 30 MIN

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