Description
Try this great nacho salad recipe, made by Anamika Sharma’s daughter Anshika.
Ingredients
Units
Scale
- 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