Peppers and Black Beans on a Bed of Crunchy Tortilla Strips

Total Time
Prep 5 mins
Cook 5 mins

A just too easy salad.

Ingredients Nutrition

  • 4 corn tortillas, Julienne and deep fried to crisp
  • 1 red pepper, seeded and sliced Julienne
  • 1 yellow pepper, seeded and sliced Julienne
  • 2 jalapeno peppers, seeded and sliced Julienne
  • 1 (6 ounce) can black beans, drained
  • 2 tablespoons cilantro, chopped
  • 14 cup olive oil
  • 2 tablespoons lime juice


  1. Place Tortilla strips onto a large platter or individual serving dishes.
  2. Toss peppers, beans, and cilantro in a large bowl.
  3. Add the olive oil and lime juice. Toss lightly.
  4. Place pepper/bean mixture on top of tortilla strips.
  5. Serve immediately.
Most Helpful

This is a fun easy messy salad! I used a 15 ounce can of black beans that I rinsed and drained. I wish I had cilantro for that would be perfect in this. I did use parsley. I kicked it up with sliced onion, chopped garlic, and cumin. I would suggest the peppers to be diced more the size of the beans for a more uniform salad and an easier salad to eat. Love the crunchiness of the tortilla chips. This would also be fun if the tortilla`s were cut into chip size and the bean salad would be scooped up with them. Thanks for the yumminess and fun.

Rita~ April 01, 2008