avec vinaigrette au chipotle
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.
398 ml
Haricots noirs
85 g
Croustilles de maïs
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya)
56 g
Mélange printanier
80 g
Tomato
½ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
7 g
Coriandre
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Before starting, wash and dry all produce. 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.