Mexican Burrito Salad with Smoky Croutons

Serves 4 as a side or 2 as a main / Preparation 15 minutes

Transform the contents of your salad box into this quick and tasty Mexican style burrito salad with smoky croutons for extra crunch. Delicious on its own, or a great base for some spicy chicken or crumbled feta.


For the salad

  • 1 red pepper diced
  • 1 avocado diced
  • 3 spring onions sliced
  • 10 cherry tomatoes halved
  • 1 tin of sweetcorn
  • 1 tin of black beans or kidney beans
  • 1 packet of rice or quinoa
  • Large handful of coriander or parsley
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Juice of 1 lime
  • Salt & pepper to taste

For the croutons

  • 50g croutons broken into smaller pieces
  • 1 tsp olive oil
  • ½ tsp smoked paprika


  1. To make the salad, prepare the red pepper, avocado, spring onions, cherry tomatoes and coriander. Drain the sweetcorn and black beans and combine everything together in a large bowl. Cook the rice as per the pack instructions and leave to cool for a few minutes before adding to the bowl. Squeeze in the lime juice, add the olive oil and spices and gently tumble the mix together to evenly coat everything. Season to taste.
  2. To make the croutons, heat the olive oil in a frying pan and tumble the crouton pieces in the smoked paprika. Add the croutons to the pan and cook for a few minutes until fragrant and crispy.
  3. Top the salad with the smoky croutons, a drizzle of olive oil and serve.

This is a versatile salad, so you could use any of the additional produce in your salad box to make it. Try adding celery or radsish for extra flavour and texture.

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