Tex Mex Bean & Avocado Cos Salad
with Roast Tomato Salsa & 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.
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
Ingredients
1 tin
Cannellini Beans
(Contains Soy; )
½
Onion
1 sachet
Tex-Mex Spice Blend
1 head
cos lettuce
1
cucumber
1
avocado
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
coriander
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
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 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 tear over coriander. • Serve with corn chips. Enjoy!