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Blue Corn Tortilla Chip Salad Recipe

written by Christie Connelly

snack dinner eatwell

Blue Corn Tortilla Chip Salad Recipe

Credit: Christie Connelly

This salad has all the colours of the rainbow for maximum nutrients and taste. It’s also a great one to pack for work or school — just be sure to pack the corn chips in a separate container so they don’t get soggy.

Serves: 4

Ingredients

Method

  • 2 tomatoes, diced
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 cup kidney beans, rinsed
  • 2 corn cobs, kernels sliced off
  • 1 red onion, diced
  • ½ cup coriander leaves
  • Juice 1 lime
  • 3 tbsp cold-pressed olive oil
  • Salt & pepper
  • 2 avocados, diced
  • 1 tsp chilli sauce
  • 4 cups blue corn tortilla chips
  1. Place tomato, capsicum, kidney beans, corn, onion and coriander leaves in large bowl and mix to combine. Add half the lime juice and olive oil and season with salt and pepper. Spoon into serving bowls or large platter.
  2. Mash avocado with remaining lime juice and chilli sauce. Season with salt and pepper. To serve, dollop avocado on top of salad and arrange blue corn tortilla chips around edges.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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