Serves 4

I like to make my own tortilla crisp for this, but you can use ready made if you like.

3 corn tortillas, cut into triangles

1 TBS olive oil

2 tsp mexican seasoning

1 head of iceberg lettuce, torn into chunks

400g tin of black beans, drained and rinsed (14-oz tin)

200g pack of cherry tomatoes, halved (1/2 pound)

2 avocados, halved, stoned and cut into chunks

the juice of one lime

additional coriander leaf to garnish (cilantro)

1 bunch of fresh coriander, stems removed and discarded

(Cilantro)

120g mayonnaise (1/2 cup)

60ml olive oil (1/4 cup)

2 TBS fresh lime juice

1 clove fresh garlic, peeled and minced

1 tsp apple cider vinegar

1 tsp honey

salt and black pepper to taste

 

Preheat the oven to 200*C/400*F/ gas mark 6.  LIne a baking tray with baking paper.  Toss the tortilla triangles in a bowl with the olive oil and mexican seasoning. Spread onto the baking tray in a sngle layer and bake for 8 to 10 minutes, until golden and crisp.  Remove and set aside.

Put the coriander, mayonnaise, olive oil, lime juice, garlic, cider vinegar, honey and seasoning into the bowl of a small food processor or blender. Blitz until smooth. Set aside.

Toss the iceberg lettuce black beans  and cherry tomatoes together in a bowl.  Toss the avocado with the lime juice and add to the other salad ingredients.  Spread out on a salad platter for serving. Scatter with coriander leaves and serve along with the dressing for drizzling.