Cheesy Tex Mex Bean & Avocado Cos Salad

Name: Cheesy Tex Mex Bean & Avocado Cos Salad with Roast Tomato Salsa & Corn Chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin cannellini beans; ½ Onion; 1 sachet Tex-Mex spice blend; 1 tsp honey; 1 head cos lettuce; 1 cucumber; 1 avocado; 1 packet mayonnaise; drizzle white wine vinegar; 1 packet roasted tomato salsa; 1 packet coriander; 1 packet Corn Chips; 1 packet Cheddar cheese

with Roast Tomato Salsa & Corn Chips

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Calories

727 kcal

Protein

22.7g protein

Total

30 minutes

Difficulty

Easy

Veggie

Allergens:

Soy
Eggs
Milk
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy
Milk

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

cannellini beans

(Contains: Soy; )

Onion

1 sachet

Tex-Mex spice blend

1 head

cos lettuce

cucumber

avocado

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)

1 packet

roasted tomato salsa

1 packet

coriander

1 packet

Corn Chips

(May be present: Sesame, Soy, Milk)

1 packet

Cheddar cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3044 kJ

Calories727 kcal

Fat43.5 g

of which saturates9.6 g

Carbohydrate54.5 g

of which sugars8.5 g

Dietary Fibre27.9 g

Protein22.7 g

Sodium1154 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

•Baking Tray

•Large Non-Stick Pan

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 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. • Sprinkle with shredded Cheddar cheese. Dollop with roasted tomato salsa and tear over coriander. Serve with corn chips. Enjoy!