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Spicy black bean salad
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2 wholemeal flour tortillas
2 tbsp olive oil
400g can black beans, drained and rinsed
100g baby corn, sliced
1-2 Waitrose Sweet Cos Lettuce, shredded
2 Waitrose Duchy Organic Little Gem Lettuce, shredded
1 ripe avocado, diced
½ red onion, sliced
150g cherry tomatoes, halved
2 tsp chipotle paste
1 unwaxed lime, zest and juice
1. Preheat the oven to 200°C, gas mark 6. Brush the tortillas with a little oil on both sides, cut each into 8 wedges and lay out in a single layer on a large baking tray. Bake for 5-6 minutes until golden and crisp. Allow to cool.
2. Meanwhile, in a large bowl, mix the beans with the baby corn, cos and gem lettuce, avocado, onion and tomatoes.
3. Whisk together the chipotle paste, lime zest and juice, and remaining olive oil. Season and toss into the salad. Serve with the tortilla chips.
Cook a 175g pack Vivera Plant Shawarma Kebab according to the pack instructions and scatter over the salad before serving. It’s delicious with griddled, soft wraps or flatbreads too – just fill and roll up to eat.
Typical values per serving: