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Salad Nachos Vinaigrette

Natural.Foodie's picture
Ingredients
  Canned refried beans 3⁄4 Cup (12 tbs)
  Pickled jalapeno peppers 3 , seeded and minced
  Fresh lime juice 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Corn oil 1⁄3 Cup (5.33 tbs)
  Avocados 1 1⁄2 (Preferably Hass)
  Onion 1 Medium, finely diced (Spanish / Red Variety)
  Minced fresh coriander 1⁄4 Cup (4 tbs) (Cilantro)
  Corn tortilla chips 36
  Medium sharp cheddar cheese 4 Ounce, grated
  Finely shredded romaine lettuce 1 Cup (16 tbs) (Inner Leaves)
  Radishes 4 Medium, thinly sliced
Directions

1. In a bowl, stir together the refried beans and jalapeno peppers.
2. In another bowl, whisk together the lime juice and mustard. Season with 1/4 teaspoon of the salt and black pepper to taste. Gradually whisk in the corn oil. Mix until incorporated and set aside.
3. Halve and pit the avocados. With a spoon, scoop the flesh into a bowl and mash with a fork. Stir in the onion, coriander and remaining 1/4 teaspoon salt.
4. Evenly spread 1 teaspoon of the bean mixture on each tortilla chip. Top the bean layer with 1 teaspoon of the avocado mixture. Arrange the nachos on two serving platters as you go along.
5. Sprinkle the cheese evenly over the nachos. Sprinkle the lettuce evenly over the cheese. Sprinkle the radishes evenly over the lettuce. Drizzle the reserved vinaigrette dressing over the nachos and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
6

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