White Bean and Crispy Tortilla Salad | RICARDO

Ingredients

• 2 cups (280 g) yellow cherry tomatoes, halved
• 3 red endives, cut in pieces
• 2 avocados, diced
• 1 red bell pepper, seeded and thinly sliced
• 1 shallot, thinly sliced
• 1 can (19 oz/540 ml) white beans, rinsed and drained
• 3 tbsp (45 ml) lime juice
• 3 tbsp (45 ml) olive oil
• ½ cup (125 ml) sour cream
• Basil leaves, to taste
• Cayenne pepper, to taste
• Ground cumin, to taste
• 2 cups (50 g) corn chips, crushed