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INGREDIENTS:
3 rashers short bacon, chopped
125g can Edgell corn kernels, drained
400g can Edgell Red Kidney Beans – No added salt, drained
2 tablespoons Mexican tomato salsa
6 small cos lettuce leaves
½ avocado, finely sliced
1/3 cup light sour cream
METHOD:
1. Cook bacon in a fry pan or under a grill until crisp.
2. Combine drained Edgell Red Kidney Beans, Edgell corn kernels, bacon and salsa.
3. Spoon bean mixture into cos leaves, top with avocado slices and a spoonful of sour cream.
SERVES: 6
PREPARATION TIME: 10 minutes
COOKING TIME: 3 minutes
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