Chargrilled veg & bean salad with tortilla chips

Chargrilled veg & bean salad with tortilla chips

Ready-made sauces, such as the coriander, lime and jalapeño one used here, can double as speedy dressings. The sharp spiciness really brings together all the elements of the salad. 

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VegetarianHealthyHigh fibre
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 185g pack Chargrilled Vegetables
  • 410g can Biona Organic Chilli Black Beans in Chilli Sauce
  • 60g Steve's Leaves Baby Spinach & Super Leaves
  • 1 ripe avocado
  • 20g lightly crushed tortilla chips
  • ¼ x 25g pack coriander, leaves only
  • 3 tbsp coriander & lime sauce

Method

  1. In a large bowl, mix together the pack of Chargrilled Vegetables with the can of Black Beans in Chilli Sauce. Arrange the salad leaves on a platter or serving bowl, then spoon over the black bean mixture.

  2. Chop the avocado and scatter it over the salad with the lightly crushed tortilla chips and the corainder leaves. Drizzle over the Coriander & Lime Sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

915kJ/ 219kcals

Fat

8.4g

Saturated Fat

1.4g

Carbohydrates

22g

Sugars

7.5g

Fibre

11g

Protein

8.1g

Salt

1.6g

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