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Nacho Bean Salad
Enjoy a vibrant Nacho Bean Salad with fresh veggies, avocado, and homemade nachos. A colorful, nutritious recipe perfect for weeknights.
Prep:
15 minutes
|
Cook:
15 minutes
3-6 servings
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Ingredients
1 iceberg lettuce
1 mango
1 tomato
1/2 cup canned red kidney beans
2 cucumbers
1 green pepper
1 avocado
Homemade Nachos
6 whole grain corn tortillas (no additives)
1 TBSP olive oil
1/2 tsp salt
Salad Dressing
1/2 cup olive oil
1/3 cup fresh cilantro leaves
3 TBSP fresh lime juice
1 clove garlic
1/2 tsp salt
1/2 tsp dijon mustard
1/2 tsp honey
1/2 tsp taco seasoning (homemade or no additives)
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1 head iceberg lettuce
1 mango
1 tomato
1/2 cup (100g) canned red kidney beans
2 cucumbers
1 green pepper
1 avocado
Homemade Nachos
6 whole grain corn tortillas (no additives)
1 TBSP (30 ml) olive oil
1/2 tsp (2.5 ml) salt
Salad Dressing
1/2 cup (118 ml) olive oil
1/3 cup (5.33g) fresh cilantro leaves
3 TBSP (45 ml) fresh lime juice
1 clove garlic
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) dijon mustard
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) taco seasoning (homemade or no additives)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Prepare the salad ingredients: Chop the lettuce into thin strips. Dice avocado, mango, tomato, green pepper and cucumbers.
- Add the vegetables into a serving bowl.
- Combine all sauce ingredients in a small bowl on the side, then toss over salad and mix well.
For the nachos:
- Preheat oven to 375°F (190°C).
- Cut each corn tortilla into small triangles. (Around 4 triangles per piece)
- Place nachos onto baking sheet in a tray and drizzle with olive oil and salt.
- Bake for 10-15 mins or until crispy.
- Allow to cool then use to decorate salad.
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Nutritional Info
Storage
Notes
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