Nacho Salad

Ingredients

• 1 can red kidney beans, drained and rinsed
• 1/2 onion, diced
• 1 - 2 cloves garlic, crushed
• 1/2 cup crushed tomatoes
• 1 pita bread
• 2 cups lettuce
• 6 cherry tomatoes, halved
• 1/2 cup corn
• Squeeze lime juice
• 1 tbsp. olive oil
• 2 tbsp. salt reduce taco seasoning mix
• Optional Extras:
• 1/2 cup cheese
• 1/2 avocado
• 2 tbsp. light sour cream
• Corriander

Method

1. 1Preheat oven 180c.
2. 2Spray pita with olive oil on both sides. Cut each into 8 slices and spread out onto tray. Place on a tray lined with baking paper. Bake for 5-10 mins until crispy. Take out and set aside.
3. 3In a small pot heat olive oil and saute onion for 5 mins. Add kidney beans, garlic, tomato, seasoning mix and a little water if needed. Simmer for 15 mins stirring occasioanlly.
4. 4Place your pita on a plate with lettuce ontop. Spoon heated chilli mixture on the top with tomatoes and corn then drizzle a little sweet chilli sauce.
5. 5Squeeze a little lime juice over the top of the salad.
6. 6Option to add a little cheese, sour cream and avocado however these are not included in the nutritionals.
7. 7Enjoy!