Not Sad Lunch - Nachos Salad

June 29, 2018
6 Ratings
Photo by Nancy
  • Prep time 10 minutes
  • Serves 4
Author Notes

Sometimes you accidentally come up with a perfectly balanced dish and that's what happened here. I had nachos ingredients around, and later made them, as planned. But before/instead of doing that, I made a salad. Good for eating at home or carrying to work. Keeps at least 5 hours at room temp, probably longer. Lasts about 2 days in fridge without dressing. And obviously, you can still have the corn chips as your starchy side :) —Nancy

What You'll Need
  • 2 cups black beans, canned or cooked (500g)
  • 8 cups iceberg lettuce, shredded or torn (200g)
  • 1 1/2 cups tomatoes, ripe, chopped (300g)
  • 1 1/2 cups English or seedless cucumber, chopped (150g)
  • 1 1/2 cups sweet pepper, any color except green, chopped (225g)
  • 3-6 ounces Monterey Jack or cheddar cheese, shredded or diced (100-200g)
  • 2 whole limes, cut in wedges
  • to taste cumin or coriander seeds, ground
  • to taste black pepper, freshly ground
  • to taste sea salt
  • optional olive oil
  • garnish avocado, chiles (raw or pickled), sour cream or thick yogurt, black brined olives
  • serve with Chilled lager (NSFW) or sparkling water
  • serve with Corn chips
  1. Chop or tear the lettuce and line 4 bowls or containers (each able to hold 4 cups) with it. Dice or coarsely chop the tomato, cucumber and sweet pepper. Mix, divide in four and spoon over the lettuce.
  2. Drain and measure cooked or cannned black beans. Divide in four and spoon over the vegetables.
  3. Shred or chop the cheese & sprinkle on top. Season to taste.
  4. To serve immediately, squeeze juice 1/2 lime over each bowl/container. Olive oil is optional - if using, add it now. Garnish as you like. Mix, serve with corn chips, sparkling water or good chilled lager.
  5. To serve later, store undressed, covered, in fridge if possible or room temp if not. Finish as in Step 4 - lime juice, optional oil, garnishes; then serve with corn chips and drinks.

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