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Bun Bowl with Mexican Kidney Bean
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Sandwich-garniture-mexicaine-haricots-rouges-3961.jpg
PT10M
PT15M
PT25M
Put corn and Mexican salad in a big bowl.Toss with salad dressing, until thoroughly mixed.Add cheese mix and set aside.Using your fingers, partly remove top of rolls and some of the soft insides to make a bowl. Fill with lightly drained salad.Serve immediately.For lunch box, pack salad in a leak-proof container and wrap roll separately. Fill bowl with salad just before eating.
2
Metro
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1/2 cup (125 mL) canned whole kernel corn, drained
8 oz (227 ml) can mexican salad, drained
1/4 cup (60 mL) sun-dried tomato-oregano salad dressing
1/2 cup (125 mL) grated taco cheese mix
2 kaiser rolls
Bun Bowl with Mexican Kidney Bean
2
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)canned whole kernel corn, drained
-
8 oz
(227 ml)can mexican salad, drained
-
1/4 cup
(60 mL)sun-dried tomato-oregano salad dressing
-
1/2 cup
(125 mL)grated taco cheese mix
-
2
kaiser rolls
Preparation
Put corn and Mexican salad in a big bowl.
Toss with salad dressing, until thoroughly mixed.
Add cheese mix and set aside.
Using your fingers, partly remove top of rolls and some of the soft insides to make a bowl. Fill with lightly drained salad.
Serve immediately.
For lunch box, pack salad in a leak-proof container and wrap roll separately. Fill bowl with salad just before eating.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
