Tex Mex Bean & Avocado Cos Salad
with Roast Tomato Salsa & Corn Chips
Say hello to your newest salad obsession! It’s loaded with honey-tossed spiced beans, creamy avo, smokey roast tomato salsa, and crispy corn chips for that perfect crunch. It’s fresh, fun, and fabulously fuss-free. Taco night just got an upgrade!
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
Ingredients
1
Cannellini Beans
(Contains Soy; )
1
Red Onion
1
Tex-Mex Spice Blend
1
Cos Lettuce
1
Cucumber
1
Avocado
1
Mayonnaise
(Contains Egg; )
1
roasted tomato salsa
1
Coriander
1
Corn Chips
(May be present Milk, Sesame, Soy. )
Not included in your delivery
1
olive oil
honey
white wine vinegar
Nutrition Values
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. • Dollop with roasted tomato salsa and tear over coriander. • Serve with corn chips. Enjoy!