Tex-Mex Bean, Beef & Avocado Cos Salad
with Chargrilled Capsicum Relish & Corn Chips
- Sulphites
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
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 and then pile it on top of this Tex-Mex bean and beef bowl!
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
250 g
Beef Strips
1 packet
Sour Cream
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Drain and rinse half the cannellini beans (reserve remaining cannellini beans for another creation). 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.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide salad between bowls.
• Top with avocado, beef strips and roasted beans and roasted onion.
• Dollop with chargrilled capsicum relish and tear over coriander.
• Serve with corn chips. Enjoy!
