Inspired by a tasty salad from Tank, this dish combines all the yummy ingredients of a vegetarian nacho dish but with greens – even tastier than a plate full corn chips, says me.
There’s no going back now, this hearty salad is my new favourite!
The best way to make this is by the serve. Too much and you’ll have soggy leftovers (it won’t last until the next day once all the ingredients are mixed together) and too little you’ll be diving back into the fridge to recreate another bowl.
Win-win, for this recipe you’ll only need a little of everything. It’s great if you have a few stray mushrooms, or just a clump of feta to use – oh, the piece de resistance: broken corn chips! Never fear, if you do need to open a can (read on) none of the individual elements will go to waste and you’ll have everything you need for a next-day frittata*.
For a delicious touch, char your corn kernels. Tinned corn is perfect if you can’t access fresh in season. To char, heat a heavy-bottomed cast iron pan with oil until sizzling, then add drained kernels until they blacken (a little like a BBQ). Drain on a paper towel and allow to cool before adding to the salad.
This is a generous single serve but it is so tasty, you won’t regret making it!
To save over-explaining the recipe, be generous! If you love a certain ingredient, don’t be stingy, throw some more in.
Vegetarian Nacho Salad
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
- handful of salad greens
- 1 Tbsp red onion, finely chopped
- 2 Tbsp mushrooms, finely chopped
- dob of butter
- 2 Tbsp corn kernels, blackened
- 2 Tbsp black beans in chilli sauce
- 50g crumbled feta
- handful of corn chips, broken
- 2 Tbsp avocado, diced (if available)
- handful of Jelly Bean tomatoes, quartered
- 2 Tbsp Barker’s Habanero Sauce
- 2 Tbsp sour cream
Method
- Ensure your salad greens are washed and spun dry – plonk in a bowl. Add raw red onion.
- Saute mushroom in a dob of butter and allow to cool, then add to the bowl.
- Blacken the corn kernels on a hot grill then allow to cool. Add to bowl.
- Spoon in cold black beans in chilli sauce, crumble feta, throw in your corn chips, avocado and baby tomatoes. Toss gently together and transfer to a serving plate.
- Meanwhile, mix Habanero Sauce with sour cream (to taste) and dob on top.
*If you do open a can of corn kernel or black beans especially for this dish, they won’t go to waste. All ingredient leftovers can go into a Mexican themed frittata the next day.
