Mexican Salad and Tortilla Chips Recipe

Ingredients:

• 1 cup chopped tomatoes
• 1 cup chopped lettuce
• 1/2 cup chopped onion
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup canned corn, drained
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 10-12 Corn tortillas
• Olive Oil Spray
• Salt to taste

Steps:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, add tomatoes, lettuce, onion, black beans, corn, cilantro, lime juice, olive oil, garlic, chili powder, cumin, salt, and pepper. Mix all the ingredients together.
3. Take the corn tortillas and cut them into triangle shapes. Spread them on the lined baking sheet. Spray them with olive oil spray and sprinkle salt on them. Bake for 6-8 minutes until golden brown.
4. Serve the salad in a bowl, garnished with tortilla chips.

Verdict:

This Mexican Salad is a perfect dish for a quick meal. The salad is packed with flavors and textures that come together beautifully. The tortilla chips add an extra layer of crunchiness to the salad. This salad is a healthy meal that can be enjoyed any time of the day.

Serving Suggestions:

Serve the salad cold with tortilla chips on top. Add some hot sauce or salsa for a spicy flavor. You can also add avocado or sour cream as a garnish. Enjoy with a refreshing iced tea or a chilled beer.