Mexican Black Bean and Corn Salad with Crispy Tortilla Strips
This Mexican Black Bean and Corn Salad combines crisp lettuce, black beans, corn, bell pepper, red onion, and a creamy avocado-lime dressing. Crispy seasoned tortilla strips, fresh cilantro, and crumbled Cotija cheese add plenty of texture and flavor for an easy lunch or light dinner.
Equipment
- Rimmed baking sheet
- Parchment paper, optional
- Large salad bowl
- Blender or Food Processor
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
Crispy Tortilla Strips
- 4 6-inch flour tortillas, quartered and sliced into thin strips
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Sea salt and black pepper to taste
Salad
- 1 medium head iceberg lettuce thinly sliced (about 4 cups)
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can corn, drained and rinsed
- 1 red bell pepper thinly sliced
- 1 red onion thinly sliced
- ½ cup fresh cilantro roughly chopped
- ¼ cup Cotija cheese crumbled
Creamy Avocado-Lime Dressing
- 1 ripe avocado peeled and pitted
- ¼ cup sour cream
- Juice of 2 medium limes
- Sea salt and black pepper to taste
Instructions
Prepare the Tortilla Strips
- Preheat the oven to 400°F (204°C).
- Arrange the tortilla strips on a rimmed baking sheet. Drizzle with olive oil and sprinkle with cumin and smoked paprika.
- Season lightly with salt and black pepper, then toss until the tortilla strips are evenly coated.
- Spread the strips into a single layer.
- Bake for 10 to 12 minutes, tossing or turning them halfway through, until crisp and lightly golden.
- Remove from the oven and set aside to cool. They will become crispier as they cool.
Prepare the Salad
- Add the lettuce, black beans, corn, red bell pepper, and red onion to a large salad bowl.
- Season lightly with salt and black pepper and toss to combine.
Make the Avocado-Lime Dressing
- Add the avocado, sour cream, and lime juice to a blender or food processor.
- Blend until smooth and creamy.
- Taste and season with salt and black pepper as needed. If the dressing is thicker than desired, blend in a tablespoon of water at a time until it reaches your preferred consistency.
Assemble the Salad
- Pour the avocado-lime dressing over the salad.
- Toss gently until the vegetables are evenly coated.
- Top with the cooled crispy tortilla strips, chopped cilantro, and crumbled Cotija cheese.
- Serve immediately while the tortilla strips are crisp.
Notes
- Drain the black beans and corn thoroughly to prevent excess liquid from making the salad watery.
- Add the tortilla strips immediately before serving so they remain crisp.
- Choose a ripe avocado that gives slightly when gently pressed. An underripe avocado will not produce a smooth dressing.
- If Cotija cheese is unavailable, crumbled feta is a practical substitute, although the flavor will be slightly different.
- For a heartier meal, add cooked chicken, shrimp, or seasoned ground beef.
- The salad ingredients can be prepared ahead, but keep the dressing and tortilla strips separate until serving.
- Leftover avocado dressing should be refrigerated in an airtight container and is best used within 1 to 2 days.