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> Mexican Layered Salad
Mexican Layered Salad
Recipe By:
Cobs
cobs.com.au
[1]
Prep Time:
20 minutes
Serves:
6-8
Ingredients
1 x 340g jar roasted red peppers, drained, chopped
1 x 400g can red kidney beans, drained, rinsed
1 long red chilli, seeded, finely chopped
2 avocados, diced
2 tsp lemon juice
2 Lebanese cucumbers, finely chopped
4 vine ripe tomatoes, chopped
2 garlic cloves, crushed
2 tbsp fresh coriander, chopped
1 packet Cobs By the Sea Salt Naked Corn Chips
1 small iceberg lettuce, shredded
200g sour cream
1/2 cup grated cheddar cheese
2 shallots, finely sliced
Salt & pepper to season
Method
Combine roasted red peppers, red kidney beans and chilli in a bowl. Season with salt and pepper
Combine avocados and lemon juice in a bowl, season with salt and pepper
Combine cucumbers, tomatoes, garlic and coriander in bowl, season with salt and pepper
Place Cobs Naked Corn Chips and lettuce in the base of a serving bowl
Layer with bean mixture, avocado mixture and cucumber mixture
Top with sour cream
Sprinkle with cheese and shallots
Top up with more Cobs Naked Corn Chips as desired
Links
[1] https://cobs.com.au
