All the flavours of nachos, but lighter and brighter! Here, nachos are used to give the salad a bit of crunch and a roasted garlic mayonnaise dressing really ups the temptation factor.

Nacho Avorage Salad

Recipe yield: 1x main course
Equipment: Mixing bowl
Preparation time: 20 minutes


200g tin black beans, washed & drained
30g cooked corn
40g red pepper cubed & roasted
25g cheddar cheese cubed
Coriander for garnish
Salt & pepper to season
30g nacho chips
¼ avo sliced for serving

Roasted Garlic & Chilli Dressing (makes 250ml)

250ml NOLA Reduced Oil Salad Dressing
3g roasted fresh garlic puréed
1 red chilli deseeded & chopped


  • Mix beans, corn, peppers, cheddar & coriander together.
  • Mix all the dressing ingredients together.
  • Add desired amount of dressing to the salad. Season with salt & pepper to taste.
  • To serve: Place salad on plate, top with sliced avocado, nacho chips & coriander.

Chef’s Tips

  • Substitute black beans with red kidney beans
  • Use as a filling in a wrap (without the nachos)

Passionate about food and the hospitality industry, Sarah is the editor for Hospitality Marketplace.

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