This Tortilla Chip Fiesta Salad is bursting with colour, flavour and goodness. The best part is that you can have it on the table in under 20 minutes!
Everything, including the dressing, comes together in one big bowl, which means there’s hardly any washing up (and if you’re anything like me, that is a huge win!) I love how the tortilla chips add that perfect crunch, kind of like croutons but quicker, easier, and no chance of breaking a veneer.
I actually got the idea from the Mob One cookbook my mother-in-law gave me. We’ve enjoyed a few recipes from it but this is the one is definitely our house favourite. Talking of cookbooks, a friend once told me that cookbooks are for old people. If that’s the case, then I’m embracing my age and all the cookbooks!
One of the things I love most about this salad is that it’s great to make ahead. One evening I left the salad undressed in the fridge while we went out for what was supposed to be “just one drink” with friends. Well, you know how that turns out… One drink turned into a few drinks, and by the time we got home it was too late for salad. The next day, I topped it with the sour cream dressing and it was still fresh, crunchy, and absolutely delicious.
This Tortilla Chip Fiesta Salad is fast, fresh and full of flavour. Whether it’s a quick weeknight dinner, a make ahead lunch, or a side to share with friends, it always hits the spot. Honestly, it’s so simple, tasty and crunchy, you’ll find yourself making it on repeat – just like we do!
What’s your go-to salad? Do you think cookbooks are an old people thing?!
Serves 2 very generously
Ingredients
1 x 200g sweetcorn, drained
150g cherry tomatoes, halved
1 red pepper, deseeded and chopped into 1.5cm chunks
1 x 400g tin black beans, rinsed and drained
15g coriander leaves
3 spring onions, finely chopped
100g feta cheese
1 avocado, chopped
2 tablespoon pickled jalapeno slices, finely chopped
1 lime (use half for the dressing)
50ml sour cream
80g tortilla chips (we like them spicy!)
FOR THE DRESSING
1 tablespoon liquid from a jar of pickled jalapenos
1/2 teaspoon honey
1/2 teaspoon wholegrain mustard
2 tablespoons olive oil
How to
- In a large bowl, mix all the dressing ingredients along with the juice of half a lime. Season to taste with salt and freshly ground black pepper.
- Add the drained sweetcorn to the bowl and then add the cherry tomatoes, red pepper and the black beans.
- Pick the coriander leaves, adding most of them to the salad, saving a few leaves to garnish. Add in the spring onions and crumble in the feta.
- Add the avocado to the bowl along with the chopped jalapenos. Toss the salad together and tip it on to a platter or into individual bowls.
- Add the sour cream and the juice of the other half of the lime and whisk together. Season well and drizzle the sour cream dressing over the salad. Just before serving, sprinkle over the remaining coriander leaves, scatter over the tortilla chips and crumble some on top. Enjoy!
