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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Black Beans
85 g
Tortilla Chips
(May contain Sesame, Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
56 g
Spring Mix
1 unit(s)
Tomato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Cilantro
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
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.