Layered salad in a jar

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4 servings Prep: 25 mins By Food24
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Ingredients (14)

2 red peppers — seeds removed and quartered
3 garlic — cloves
410 g red kidney beans — drained and rinsed
1 red chilli — seeded and finely chopped
2 avocado
10 ml lemon juice
1 spring onions — finely chopped
170 g tuna — tinned in oil, flaked
45 ml mayonnaise
1 english cucumber — finely diced
45 ml fresh coriander — finely chopped
3 tomatoes — finely diced
3 ml dried oregano
corn chips
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Method:

Place red peppers on a tray and roast for 20 minutes.

Thinly slice two garlic cloves.

Sprinkle garlic over peppers and roast for a further 5 minutes.

Peel and discard skin from the peppers.

Pat dry with paper towel and chop.

Combine red peppers, beans and chilli in a bowl.

Season with salt and pepper.

Place avocado and lemon juice in a bowl.

Mash until almost smooth and stir in spring onion.

Season with salt and pepper.

Mix tuna and mayonnaise together.

In a bowl, combine cucumber and coriander in a small bowl.

Crush remaining garlic clove and add together with tomatoes and oregano.

Season with salt and pepper.

To arrange the salad, layer avocado mixture at the bottom of a medium sized jar.

Top with red pepper bean mixture, followed by the tuna mayo and ending with cucumber tomato mixture.

Serve with corn chips.

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