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Mexican Cobb salad

with red bean patties and chipotle crema

Ready in around 20 mins

RECIPE FACT:
A modern vegetarian version of a classic North American meal.
Nutritional Info:
  • Energy: 3015kj (703Kcal)
  • Protein: 22g
  • Carbohydrate: 72g
  • Fat: 33g
  • Contains: Milk, Soy
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO MAKE THE RED BEAN PATTIES:

    Place the red kidney beans into a sieve, rinse under cold running water and drain well. Place half the kidney beans into a bowl with the Mexi hemp seasoning, add a drizzle of olive oil and mash lightly with a potato masher. Shape into balls the size of golf balls compacting well so the balls stay together and press into patties about 1 cm thick.

  • 2. TO MAKE THE MEXICAN COB SALAD:

    Place the baby cos leaves into a salad bowl. Slice the roasted red capsicum into ½ cm strips. Roughly chop the coriander including the stalks. Place a non-stick frying pan over a medium-high heat with drizzle of oil. Once hot add the corn and capsicum, season with salt and cook for 3-4 mins stirring occasionally to create a char. Allow to cool slightly then add to the salad bowl with the coriander. Just before serving pour in the lime dressing, season with salt and pepper and toss to combine.

  • 3. TO COOK THE PATTIES:

    Place the pan back over a medium-high heat with 1-2 tbsps of oil. Once hot add the bean patties and cook for 2-3 mins undisturbed on each side until golden and heated through.

  • TO SERVE:

    Spoon Mexican cobb salad into a bowl and top with red bean patties. Dollop with chipotle crema. Lightly crush the cheese corn chips and sprinkle over the salad.

Ingredients In your box:
  • 1 tin of red kidney beans
  • 1 bag of cheese corn chips
  • 1 pot of chipotle crema
  • 1 pot of lime dressing
  • 1 sachet of Mexi hemp seasoning
  • 1 pack of baby cos leaves
  • 1 pot of roasted red capsicum
  • 1 pot of corn
  • 1 bag of coriander

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