Mexican Salad

Ingredients

• 2 cups of Tortilla Chips, crushed
• 1 can of Black Beans, drained and rinsed
• 1 cup of Corn, canned or frozen
• 1 cup of Cherry Tomatoes, halved
• 1 Jalapeno Pepper, finely diced
• 1 Avocado, diced
• 1/2 cup of Cilantro, chopped
• 1/4 cup of Lime Juice
• 1/4 cup of Olive Oil
• 1/2 teaspoon of Salt
• 1/4 teaspoon of Black Pepper

Directions

1. Preheat oven to 375°F.
2. Spread crushed tortilla chips on a baking sheet and bake for 8 minutes, or until golden and crispy.
3. In a large bowl, combine black beans, corn, tomatoes, jalapeno, avocado, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and mix until evenly combined.
5. Top with the cooked tortilla chips and serve.

Interesting Facts

• Mexican salads are a great way to use up leftover ingredients.
• This salad is naturally vegan and gluten-free.
• You can customize this salad to fit your tastes by adding other ingredients such as bell peppers, red onion, or black olives.