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 Corn Chips; 1 Cucumber; 1 packet Chargrilled Capsicum Relish; 1 tin Cannellini Beans; 1 packet Sour Cream; 1 packet Shredded Cheddar Cheese; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar; 2 tbs Mayonnaise

with Chargrilled Capsicum Relish & Corn Chips

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Calories

677 kcal

Protein

21.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Sulphites
Milk
Eggs

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!

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

Ingredients

Serving amount

Red Onion

Cos Lettuce

Avocado

1 sachet

Coriander

1 sachet

Tex-Mex Spice Blend

Corn Chips

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

Calories677 kcal

Energy (kJ)2830 kJ

Fat137 g

of which saturates23.1 g

Carbohydrate44.6 g

of which sugars16.9 g

Dietary Fibre20.9 g

Protein21.6 g

Cholesterol42 mg

Sodium1620 mg

Trans Fat0.2 g

Potassium118 mg

Calcium2.7 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 sour cream. Tear over coriander. • Serve with corn chips. Enjoy!