My Mexican Bean Salad is quick and easy to make, and it’s full of flavor. The key ingredients were black beans, corn, avocado, white onion, roma tomatoes and green pepper. I made a tasty dressing to pour on the salad as well as a crunchy, fresh baked taco shell. The flavor was authentically Mexican.
Mexican Bean Salad in a Tortilla Bowl
1 Can of black beans, rinsed and drained
1 Can of corn, drained
1/3 White onion, chopped
1 Red pepper, chopped
1/2 Cup of vegan feta cheese, chopped
1/2 Pint of tomatoes, halved
1 Avocado, chopped
1 Clove garlic, minced
2 Limes, juiced
1/3 Cup of olive oil
1/3 Bunch of basil, chopped
Himalayan salt and pepper
Baked Tortillas Bowls:
6 6 inch flour tortillas
Spray olive oil
-Preheat the oven to 425F degrees.
-Wrap the flour tortilla in the foil and place them in a warm oven until warm and pliable.
-Lightly spray the tortillas on both sides. Form each tortilla into a bowl and shape and tuck.
-Bake for 8 to 10 minutes, the shells should be golden brown and crispy all over – no soft places or otherwise, they will be difficult to eat. Remove from oven then set aside.
-In a large bowl, add sliced tomato, red pepper, white onion, vegan feta cheese, corn and black beans.
-To make the dressing, in a medium size bowl add the olive oil, fresh basil, minced garlic, lime juice and season with Himalayan salt and pepper, whisk ingredients.
-Pour dressing into salad and toss then add the chopped avocado and gently mix through. If you prepare the salad ahead of time, save cutting the avocado until you are ready to serve. Enjoy!