Grilled Tortilla & Black Bean Salad

The mix of textures and flavors in this salad makes it a treat for all and highly satisfying! Chicken Tenders can be added to turn this dish into a heartier meal.

Serves: 4 Prep time: 15 minutes

Instructions

1. Preheat oven to broil setting.

2. Tightly roll up the tortillas and slice into 1/4” strips. Toss to separate, then place on a baking tray and drizzle with oil. Set tray on a rack in the middle of the oven and broil for 2-3 minutes until golden, keeping a close eye that the tortillas don’t burn. Cool. If adding the chicken tenders to your salad, heat as directed in the oven.

3. Combine Chili Sauce/salsa and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Top with the chicken tenders, if using. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.

Ingredients

• 1 cup Pinwheel Local Sweet Corn (frozen), thawed under warm running water

• 2 large corn tortillas

• 2 tablespoons olive oil

• 50g pickled jalapeno chillies in brine, drained,

• 1 tablespoon Spicy Chili Sauce or favorite salsa

• 100g sour cream

• 2 10-oz pouches Your Organics Ready-to-Eat Black Beans, rinsed, drained

• 4 Roma or plum tomatoes, sliced lengthwise

• 4-6 sprigs of coriander, leaves picked

• 1 small red onion, halved, thinly sliced

• 1 avocado, sliced

• 1 cup shredded romaine lettuce

• Lime wedges, to serve

• Optional: Southern Breaded Chicken Tenders, heated according to instructions