Nacho Bean Salad
Vegan Nacho Bean Salad compliant with a medditerranean diet.
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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 Corn tortillas
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
1 Iceberg lettuce
1 Mango
1 Tomato
1/2 cup (100g) canned red kidney beans
2 Cucumbers
1 Green pepper
1 Avocado
Homemade Nachos
6 Corn tortillas
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
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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.
- 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.
Nutritional Info
Storage
Notes
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