Mexican Cobb salad

Name: Mexican Cobb salad
Cook time: 20 min
Yield: 1

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:

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.