Tex Mex Bean & Avocado Cos Salad

Name: Tex Mex Bean & Avocado Cos Salad with Roast Tomato Salsa & Corn Chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Cos Lettuce; 1 Avocado; 1 sachet Coriander; 1 sachet Tex-Mex Spice Blend; 1 packet Mayonnaise; 1 packet Corn Chips; 1 Cucumber; Chargrilled Capsicum Relish; 1 tin Cannellini Beans; olive oil; honey; white wine vinegar

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!

Allergens:

Sulphites

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

Red Onion

Cos Lettuce

Avocado

1 sachet

Coriander

1 sachet

Tex-Mex Spice Blend

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Corn Chips

(May be present: Soy, Sesame, Milk. )

Cucumber

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 tin

Cannellini Beans

Not included in your delivery

olive oil

honey

white wine vinegar

Nutrition Values

Calories562 kcal

Energy (kJ)2350 kJ

Fat31.6 g

of which saturates3.6 g

Carbohydrate47.4 g

of which sugars8 g

Dietary Fibre22.1 g

Protein16.4 g

Sodium837 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.

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 chargrilled capsicum relish and tear over coriander. • Serve with corn chips. Enjoy!