Nacho, Chilli Bean & Iceberg Salad Layer - Vegetarian
Over a year ago
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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
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
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
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1
Whisk the oil, vinegar and honey together and season.
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2
Toss half into the lettuce and place in 4 serving bowls or a large serving dish.
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3
Warm the mixed beans in a small saucepan for 1-2 minutes.
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4
Spoon the warmed beans over the lettuce.
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5
Mix together the avocado, sweetcorn and tomatoes.
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6
Toss the avocado mixture in the remaining dressing.
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7
Spoon the avocado mixture over the beans.
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8
Sprinkle with the tortilla chips and serve.
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9
For more salad recipes visit www.makemoreofsalad.com
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