Bun Bowl with Mexican Kidney Bean

Bun Bowl with Mexican Kidney Bean
  • 2 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007