Al fresco nachos

These are great for eating outside in the sunshine, or even better for a take-a-bite-when-you-can office lunch.

Less than 45 minutes

Serves 2-3

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Ingredients:

Tangy bean salad:
  • ⅓ cup (80ml) white balsamic vinegar 
  • ⅓ cup (80ml) water 
  • 3-4 Tbsp (45-60ml) brown or coconut sugar
  • 1 tsp (5ml) each chilli flakes and smoked paprika
  • 1 can (400g) red kidney beans, drained and rinsed
  • 1 can (400g) white kidney beans, drained and rinsed
  • 1 can (400g) chickpeas, drained and rinsed 
  • Grated peel of 1 lemon 
  • Handful chopped fresh herbs (like coriander, parsley or mint)
Nachos:
  • 1 packet (100g) corn chips or PnP beer grain crisps
  • 2 avocados, halved 
  • Handful halved cherry tomatoes (optional)

Method:

  1. Combine vinegar, water, sugar and spices in a saucepan and stir until sugar dissolves. Remove from heat. 
  2. Add beans, chickpeas and grated lemon peel to vinegar mixture.
  3. Set aside to infuse for 30 minutes (or longer).
  4. Add herbs and divide between serving bowls. 
  5. Serve with corn chips or crisps, avo and tomato.

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