Cheesy Tex Mex Bean & Avocado Cos Salad

Name: Cheesy Tex Mex Bean & Avocado Cos Salad with Roast Tomato Salsa & Corn Chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 tin Cannellini Beans; ½ Onion; 1 sachet Tex-Mex Spice Blend; 1 tsp honey; 1 head cos lettuce; 1 cucumber; 1 avocado; 1 packet mayonnaise; drizzle white wine vinegar; 1 packet Chargrilled Capsicum Relish; 1 packet coriander; 1 packet Corn Chips; 1 packet Shredded Cheddar Cheese

with Roast Tomato Salsa & Corn Chips

Get up to $175 off

Say hello to your newest salad obsession! It’s loaded with honey-tossed spiced beans, creamy avo, chargrilled capsicum relish, and crispy corn chips for that perfect crunch. It’s fresh, fun, and fabulously fuss-free. Taco night just got an upgrade!

Tags:

Veggie

Allergens:

Soy

•Eggs

•Sulphites

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Cannellini Beans

Onion

1 sachet

Tex-Mex Spice Blend

1 head

cos lettuce

cucumber

avocado

1 packet

mayonnaise

1 packet

Chargrilled Capsicum Relish

1 packet

coriander

1 packet

Corn Chips

1 packet

Shredded Cheddar Cheese

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3040 kJ

Calories726 kcal

Fat44.4 g

of which saturates9.6 g

Carbohydrate55.2 g

of which sugars14.1 g

Dietary Fibre28.1 g

Protein22.9 g

Sodium1157 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse cannellini beans. Slice onion (see ingredients) into thick wedges. • Place cannellini beans and onion on a lined oven tray. Drizzle with olive oil, sprinkle with Tex-Mex spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the beans have 5 minutes remaining, add the honey and toss to coat.

• Meanwhile, roughly chop cos lettuce. • Thinly slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and thinly slice.

• Once cannellini beans are done, in a large bowl combine, cos lettuce, cucumber, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide salad between bowls. Top with avocado and cannellini beans. • Sprinkle with shredded Cheddar cheese. Dollop with roasted tomato salsa and tear over coriander. Serve with corn chips. Enjoy!