Ingredients
For the bean medley
- 300g bean medley salad
- 2 tbsp medium salsa
For the tomato
- 2 small vine-ripened tomatoes
- 1 sprig coriander
For the avocado
- 1 avocado
- 1 tsp lime juice
To serve
- corn chips
No-cook vegan nachos
You can get a bean medley salad from most supermarkets’ fridge sections, but if you can’t find it, get some canned bean and corn mixes (those small 125g cans are great) and mix them in.
Add about 1 tbsp each of finely diced capsicum, celery stalk, carrot and parsley.
Method
To prepare the bean medley layer, drain the bean medley off all the starchy water. Mix the bean medley salad in with the salsa and set aside.
To prepare the tomato layer, wash the tomatoes and chop into 1cm chunks. Chop coriander finely and mix in with the tomatoes. Set aside.
To prepare the avocado layer, cut avocado in half, remove seed and scoop out into a bowl. Drizzle over with lime juice and mash with a fork until mostly smooth but still a little rustic.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.
To avoid wasting lime, cut thins slices into halves and lay out flat in a freezer bag in the freezer. Add the frozen slices to cocktails and drinks.
Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.
