Retro Tex-Mex Nacho Salad
with Chipotle Dressing
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Black Beans
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sesame, Milk, Sulphites, Tree nuts, Fish, Wheat, Egg, Gluten, Mustard, Soy, Crustaceans)
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 May contain traces of: Sesame, Milk, Fish, Wheat, Egg, Mustard, Soy)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 chipotle 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.
