Retro Tex Mex Salad
with Chipotle Dressing
Everyone's favourite nacho salad is back! Crisp lettuce, black beans and tomatoes get tossed with smoky, creamy chipotle dressing. A flourish of crushed tortilla chips and cheddar cheese completes this re-inspired retro classic.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haricots noirs
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
56 g
Mélange printanier
1 pièce(s)
Tomate
½ tasse(s)
Cheddar, râpé
(Contient Lait)
7 g
Coriandre
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Drain, then rinse black beans. Cut tomato into 1/4-inch pieces. Roughly chop cilantro.
Add vinegar, chipotle sauce and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add spring mix, tomatoes, beans, half the cilantro and half the cheese to the bowl with dressing. Crumble tortilla chips over top. Season with salt and pepper, then toss to combine.
Divide salad between bowls. Sprinkle remaining cheese and remaining cilantro over top.