Tex-Mex Bean & Avocado Cos Salad

Name: Tex-Mex Bean & Avocado Cos Salad with Chargrilled Capsicum Relish & 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 Corn Chips; 1 Cucumber; 1 packet Chargrilled Capsicum Relish; 1 tin Cannellini Beans; 1 packet Sour Cream; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar; 2 tbs Mayonnaise

with Chargrilled Capsicum Relish & Corn Chips

Get up to $175 off

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. It'll the perfect finishing touch to this flavour-packed Tex-Mex bean bowl.

Tags:

Veggie

Allergens:

Sulphites

•Milk

•Eggs

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

Corn Chips

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

Cucumber

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 tin

Cannellini Beans

1 packet

Sour Cream

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Energy (kJ)2600 kJ

Calories622 kcal

Fat108 g

of which saturates20.3 g

Carbohydrate57.1 g

of which sugars16.8 g

Dietary Fibre22.6 g

Protein18.3 g

Cholesterol42 mg

Sodium1530 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 Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Drain and rinse cannellini beans.
• Slice onion (see ingredients) into thick wedges.
• Place 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, the mayonnaise, a drizzle of white wine vinegar and olive oil.
Season to taste with salt and pepper.

• Divide salad between bowls.
• Top with avocado, beans and onion.
• Dollop with chargrilled capsicum relish and sour cream.
• Tear over coriander and serve with corn chips. Enjoy!