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Mexican Bean Nacho Salad with Charred Avo


Mexican Bean Nacho Salad with Charred Avo

Recipe: Daleen van der Merwe

Serves: 4
Preparation: 7 minutes
Cooking: 3 minutes
Total Time: 10 minutes


175 g tortilla chips

30 g Cheddar cheese
1 red chilli, finely sliced
1 green chilli, finely sliced
1 x 400 g tin kidney beans, drained

1 x 400 g tin mixed beans, drained
1 Tbsp + 5 ml olive oil
pinch ground cumin
2 ripe avocados
salt and pepper to taste
1 large pinch ground coriander
200 g mixed salad leaves
small handful fresh coriander (only top leafy parts)
1 lime, cut in wedges
2 spring onions, halved

1 small handful fresh coriander
2 tsp sliced jalapeños
2 tsp vinegar
1 Tbsp olive oil
2 Tbsp plain yoghurt
juice of 1 lime

Preheat the GRILL of the oven and grease a baking tray.

Spread the tortilla chips out on the prepared baking tray and grate the cheese over. Sprinkle the chillies over. Grill until golden brown.
Tip the beans into a hot frying pan with 1 tablespoon of the olive oil and cumin, tossing regularly until the beans bursts open and are crispy. 

Quarter, remove stones and peel the avocados, toss with 1 teaspoon of the olive oil,  salt pepper and ground coriander.  Fry them in a very hot griddle pan until charred all over, remove and keep aside.
Blitz all the ingredients for the dressing in a food processor until smooth. Pour into a serving bowl. Put the salad and coriander leaves on a serving platter. Arrange the charred avocado in and on top of the leaves. Scatter the beans over. Drizzle with olive oil. Serve with the nachos, lime wedges and the dressing for dunking and drizzling.

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