Nacho, Chilli Bean & Iceberg Salad Layer - Vegetarian

Name: Nacho, Chilli Bean & Iceberg Salad Layer - Vegetarian
Cook time: 180 min
Total time: 180 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp chilli oil; 1 tbsp white whine vinegar; 1 tsp honey; 1 iceberg lettuce, shredded; 2 x 395g cans mixed beans in spicy sauce; 2 ripe avocados, diced; 195g can sweetcorn, drained; 250g pack cherry tomatoes, halved; 50g tortilla chips, lightly crushed

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Cook: 180 mins

Serves: 4

Mexican Side Dish

Ingredients

2 tbsp chilli oil
1 tbsp white whine vinegar
1 tsp honey
1 iceberg lettuce, shredded
2 x 395g cans mixed beans in spicy sauce
2 ripe avocados, diced
195g can sweetcorn, drained
250g pack cherry tomatoes, halved
50g tortilla chips, lightly crushed

Accompaniment

Description

This crunchy salad recipe is perfect as a starter, main meal or even a side salad. Ready in under 12 minutes it’s packed full of vegetables providing four of your five a day!

Method

1
Whisk the oil, vinegar and honey together and season.
2
Toss half into the lettuce and place in 4 serving bowls or a large serving dish.
3
Warm the mixed beans in a small saucepan for 1-2 minutes.
4
Spoon the warmed beans over the lettuce.
5
Mix together the avocado, sweetcorn and tomatoes.
6
Toss the avocado mixture in the remaining dressing.
7
Spoon the avocado mixture over the beans.
8
Sprinkle with the tortilla chips and serve.
9
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