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Cabbage and Bean Salad with Tortilla Chips

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Cabbage and Bean Salad with Tortilla Chips
  • Prep 10 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
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Comfort food in a Nicaraguan home consists of a mix and match of several simple and tasty components. Amongst my favorite are beans, tortillas, and cabbage salad. I always wish I ate cabbage more often, as I know how good it is for my well being. The problem is I don't like it that much! This cabbage salad, however, is one of the few ways I enjoy eating it!

Ingredients

  • 2 teaspoons olive oil + 1 tablespoon, divided
  • 2 whole wheat tortillas, cut in strips
  • 1/2 cabbage, sliced
  • 1/2 red onion, sliced
  • 1 carrot, grated
  • 1 cup cherry tomatoes cut in fourths
  • 1 can Progresso™ red kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 tablespoon vinegar
  • Salt and pepper, to taste

Directions

  • 1
    Heat 2 teaspoons oil in a frying pan over medium heat. Fry the tortilla slices until golden and crispy. Transfer to a plate lined with paper towels, and let them cool.
  • 2
    While the tortilla chips cool, mix all the other ingredients in a large bowl.
  • 3
    Add the tortilla chips when they are cool, and serve immediately.

Expert Tips

  • tip 1
    Never add the tortilla chips until right before serving the salad, as they will go soft with the humidity of the salad.
  • tip 2
    You can also add some cubed avocado and crumbled feta cheese to this salad.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Comfort food in a Nicaraguan home consists of a mix and match of several simple and tasty components. Amongst my favorite are beans, tortillas, and cabbage salad. I always wish I ate cabbage more often, as I know how good it is for my well being. The problem is I don't like it that much! This cabbage salad, however, is one of the few ways I enjoy eating it!
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