Crunchy Mexican Salad with Cheese and Nacho Chips
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Try this great nacho salad recipe, made by Anamika Sharma’s daughter Anshika.
Ingredients
- 1 cup boiled corn kernels
- 1 cup colored capsicum (bell pepper), cut into small cubes
- 1/4 cup spring onions, chopped
- 1/2 cup boiled kidney beans
- 1-2 cups ready-made nacho chips, plus extra for decorating
- 3-4 tbsp salsa sauce (tomato and basil)
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp lemon juice
- 1/2 tsp chilli flakes
- Cheese (grated or sliced), to taste
- Salt, to taste
Instructions
- Take a non-stick pan, add in olive oil and all the veggies and beans, and toss for about 3–4 minutes. Add in a little salt, oregano, chilli flakes and lemon juice.
- Take a microwave-safe bowl, spread nacho chips on the base and top with the salsa sauce. Add cheese slices on top to cover the nacho chips and microwave for a few seconds until the cheese melts a little.
- Add all the tossed veggies and beans over the melted cheese and spread evenly. Add a little more salsa sauce to taste and cover the dish with grated cheese.
- Decorate the bowl from all sides with nacho chips and microwave just before serving for a few seconds.
- Serve and enjoy the crunchy cheesy Mexican salad with lots of veggies, beans and nachos!
Notes
Use any colour of capsicum you like — a mix of red, yellow and green looks great. Add as much or as little chilli as you prefer.
- Prep Time: 10 mins
- Cook Time: 10 mins
Frequently Asked Questions
How do I keep the nacho chips from going soggy?
Microwave just before serving, not ahead of time. Layer the chips on the base of the bowl, add the salsa and cheese, and microwave until the cheese just melts. Then pile on the warm tossed vegetables and beans and add the decorative chips around the edges right before you bring it to the table. Any sitting time after assembly lets steam from the hot veggies soften the chips.
Can I use canned kidney beans instead of boiling them myself?
Yes. Drain and rinse them well before tossing in the pan with the other vegetables. They only need 3–4 minutes in the skillet with the olive oil, capsicum, and corn, just enough to warm through and pick up the oregano and chilli flakes. Canned beans are softer than home-cooked, so go easy on the tossing to keep them intact. 
What’s the best cheese to use for this salad?
A good melting cheese works best for the base layer, processed cheese slices melt the fastest in the microwave, which is how the original recipe works. For the grated topping, a sharp cheddar or a Mexican blend adds more flavor. Mix of colors in your capsicum, red, yellow, and green as the notes suggest, and a mix of textures in your cheese makes this look as good as it tastes.
Awesome recipe, turned out delicious. Thanks!
Looks lovely, tried a version of nacho salad myself which came out great. Would be great if you can check it out?
https://myfitnessfriend.com/healthyrecipe/lip-smacking-nacho-salad/