Tex-Mex Bean & Avocado Cos Salad Bowl
with Chargrilled Capsicum Relish & Corn Chips
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Cos Lettuce
1
Avocado
1 sachet
Coriander
1 sachet
Tex-Mex Spice Blend
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 tin
Cannellini Beans
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(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
Utensils
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 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 beans and onions are done, in a large bowl, combine cos lettuce, cucumber, the mayonnaise and 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 onions.
• Dollop with chargrilled capsicum relish and sour cream. Tear over coriander. Sprinkle with shredded Cheddar cheese.
• Serve with corn chips. Enjoy!
