Chargrilled veg & bean salad with tortilla chips

Name: Chargrilled veg & bean salad with tortilla chips
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 185 g pack Chargrilled Vegetables; 410 g can Biona Organic Chilli Black Beans in Chilli Sauce; 60 g Steve's Leaves Baby Spinach & Super Leaves; 1 ripe avocado; 20 g lightly crushed tortilla chips; 25 g pack coriander, leaves only; 3 tbsp coriander & lime sauce

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.

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

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.
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.

Typical values per serving when made using specific products in recipe