1 tbsp vegetable oil
180g can sweetcorn, washed and well drained
180g can kidney beans, washed and drained
225g bag mixed green leaves
handful plain tortilla chips
50ml/2oz sour cream
zest and juice ½ lime
Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.