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Mexican Black Bean & Kumara Salad

Mexican Black Bean & Kumara Salad

with Creamy Lime & Coriander Dressing

Vegetarian
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Whip up a hearty vegetarian salad that's delicious and satisfying. With spiced black beans plus roasted kumara and a creamy lime dressing all tossed with baby spinach, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!

Tags:VeggieSpicy
Allergens:GlutenEggs

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

3 unit

mini flour tortillas

(ContainsGluten)

1 unit

tomato

½ tin

sweetcorn

1 bunch

coriander

½ unit

lime

1 tin

black beans

1 packet

mayonnaise

(ContainsEggs)

1 sachet

Mexican Fiesta spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

sugar

1 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat32.4 g
of which saturates2.6 g
Carbohydrate89.2 g
of which sugars21.9 g
Dietary Fibre0 g
Protein21.3 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time.

2

While the kumara is roasting, cut the mini flour tortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. In the last 5 minutes of kumara cook time, bake the tortilla bits until golden and crispy.

3

While the tortilla bits are baking, roughly chop the tomato. Drain the sweetcorn (see ingredients list). Finely chop the coriander (reserve some leaves for garnish!). Zest the lime (see ingredients list) to get a pinch, then juice to get 2 tsp for 2 people / 4 tsp for 4 people. Drain and rinse the black beans.

4

In a small bowl, combine the mayonnaise, lime juice, lime zest, sugar, coriander, the water and a pinch of salt and pepper and mix well.

TIP: Add more or less lime juice depending on your taste!

5

SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the sweetcorn and black beans and cook, stirring, until softened, 5-6 minutes. Add the Mexican Fiesta spice blend and cook, stirring, until fragrant, 1 minute.

6

Divide the baby spinach leaves, tomato, spiced beans and corn, roasted kumara and crispy tortilla bits between plates. Drizzle with the lime and coriander dressing. Garnish with the reserved coriander.