NeighborhoodHub kitchen
Black bean & corn tortilla salad
Warm corn and beans meet crunchy cabbage and toasted tortilla strips.
~$2.20 per serving
What goes in
- Black beans, drained1 can (15 oz)~$1.10
- Frozen corn1 cup~$0.75
- Cabbage, shredded2 cups~$0.70
- Corn tortillas4 small~$0.60
- Salsa½ cup~$0.75
- Lime1~$0.40
- Neutral oil2 tsp~$0.10
Whole recipe estimate$4.40
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Cut tortillas into strips. Toss with oil in a skillet over medium heat for 5–6 minutes until lightly crisp. Transfer to a plate.
- 2
Add corn, beans, and 2 tablespoons of water to the skillet. Cook for 5–7 minutes until steaming hot.
- 3
Divide cabbage between bowls. Add warm beans and corn, salsa, lime juice, and tortilla strips.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.