Navajo fry bread with tomato bean salsa

Name: Navajo fry bread with tomato bean salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 300 g self-raising flour; 150 g buttermilk; 70 g olive oil; 125 g canned sweet corn kernels; 1 tsp salt; 2 spring onions/shallots; 1 tsp ground cumin; ½ tsp chilli powder; 2 tomatoes; 400 g canned kidney beans; ½ iceberg lettuce; 1 avocado; sour cream; pickled jalapeño chillies

4.2 17 évaluations

Préparation 35min

Total 35min

4 portions

Ingrédients

self-raising flour plus extra for dusting
300 g
buttermilk
150 g
olive oil plus extra for shallow frying
70 g
canned sweet corn kernels rinsed and drained (approx. 70 g after draining)
125 g
salt
1 tsp
spring onions/shallots trimmed and cut into pieces (3 cm)
2
ground cumin
1 tsp
chilli powder
½ tsp
tomatoes cut into quarters
2
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
iceberg lettuce finely shredded
½
avocado flesh only, cut into bite-size pieces
1
sour cream to serve
pickled jalapeño chillies to serve