Fiesta Beyond Meat® Salad
with Charred Corn Salsa and Chipotle Crema
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Thaw-friendly corn (corn, modified vinegar) • Red onion • Roma tomato • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
42.5 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
113 g
Spring Mix
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Sesame, Milk, Sulphites, Tree nuts, Fish, Wheat, Egg, Gluten, Mustard, Soy, Crustaceans)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sesame, Milk, Sulphites, Fish, Wheat, Egg, Gluten, Soy, Crustaceans)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Sesame, Milk, Tree nuts, Fish, Wheat, Egg, Mustard, Soy)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then cut red onion into 1/4-inch pieces.
- Zest, then juice lime.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- To an unlined baking sheet, add corn, red onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 6-7 min, stirring halfway through, until lightly charred.
- To a medium bowl, transfer charred veggies.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat®.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring frequently, until fragrant.
- Season with salt and pepper.
- Meanwhile, to the bowl with charred veggies, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add chipotle sauce, sour cream and lime zest. Season with salt and pepper, then stir to combine.
- Cut a corner of the pack of tortilla chips. Lightly crush half the chips (use all for 4 servings).
- To the large bowl with dressing, add spring mix. Toss to coat.
- Divide salad between bowls.
- Top with Beyond Meat®, corn salsa and crushed chips.
- Dollop with chipotle crema and sprinkle remaining green onions over top.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat®. Cook for 5-6 min, in the same way as the pork, breaking up patties into smaller pieces, until crispy.**
