All the deliciousness of nachos... but this time with a fresh take. Part chopped salad, part salsa, all brought together with a creamy smoked paprika dressing. You’ll be surprised by just how satisfying this salad is, especially when you’re using a big bowl of corn chips as your cutlery. Scoop up and enjoy! And if you’ve got the time, I’d recommend making this recipe an hour or more ahead of serving as the flavour gets better as it sits and marinates.
Serves 5
Ingredients
Jalapeño chillies in brine
Limes
Fine salt
Corn cobs
Black beans
Soy milk
Apple cider vinegar
Smoked paprika
Grapeseed oil
Cherry tomatoes
Baby spinach
Spring onions
Corn chips
Optional extras – Smoky Salsa, Extra spring onions,
Extra Jalapeños, Chopped parsley, Chopped coriander,
Thinly sliced lettuce, Diced avocado
Method
This recipe can be found on page 102 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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