Mexican street food salad (serves 6)

INGREDIENTS:

• 6 small soft flour tortillas
• 1 cup of sweet corn ( drained from the tin)
• 1 cup of black beans ( drained from the tin)
• 1 cup of cilantro (fresh)
• 2 tablespoons of lime juice
• 3 tsp of brown sugar
• 2 tablespoons of slice jalepeno
• 3 tablespoons of olive oil
• 2 cups of vegetable oil
• 1 1/2 cups of sliced cherry tomatoes
• 1 red onion finely diced
• 1 red capsicum finely diced
• 1 tsp of salt
• 1 tsp of cracked pepper

METHOD

1. Drain and rinse the sweet corn and the black beans.
2. Rough chop the fresh cilantro. In a bowl whisk the lime juice, olive oil and brown sugar, add all other ingredients into the bowl except the vegetable oil and the soft flour tortillas.
3. Mix together and then set to one side.
4. Add the 2 cups of vegetable oil into a saucepan on high heat. To test that the oil is hot enough, tear off a tiny piece of the tortilla, if it rises to the surface and bubbles up, then it is ready.
5. Carefully using 2 long handled metal soup ladles , place one soft flour tortilla into the oil at a time.
6. Form the tortilla into a bowl shape by laying a ladle on both sides of the tortilla and submerging it into the oil, hold under the oil till the tortilla turns golden brown.
7. Remove carefully from the oil – place upside down on paper towel (kitchen paper) to drain excess oil. Repeat till all tortillas are complete.

TO ASSEMBLE:

Place each tortilla in a deep sided bowl. Fill half way up with salad mix.