Mexican Nacho Salad

When I wrote about the Mexican Bhel I had at TOIT, Indiranagar, a few months back, GB got inspired enough to try her own version, a dry one. Recently, I followed GB’s recipe and ended up with a super-delicious Mexican Chaat. I prefer calling it Mexican Nacho Salad, though. 🙂

I so know this salad is going to get made time and time again, at our place now.

I made a few quantity variations in GB’s recipe, to suit my family’s preferences.

Here is the recipe, for the sake of reference:

Ingredients (serves 2):

3/4 cup rajma (soaked overnight and boiled in a pressure cooker, about 4 whistles)

1 cup boiled sweet corn

1 medium-sized onion, chopped finely

1 small tomato, chopped finely

A small bunch of coriander leaves, chopped finely

Salt, to taste

Red chilli powder, to taste

Roasted jeera (cumin) powder – 1 teaspoon

8-10 pitted black olives in brine (store-bought) – sliced

6-8 pickled jalapeno slices (store-bought)

10-12 baked nachos (store-bought)

Juice of 1 lemon, or to taste

Method:

1. In a large mixing bowl, mix the boiled rajma and corn, salt and red chilli powder to taste, cumin powder, chopped tomatoes, onion and coriander, pickled jalapenos, olives, and lemon juice. Mix well together.
2. Crush the baked nachos using your hands, and add them to the mixing bowl. Mix thoroughly.
3. Serve immediately.

Note: I used a bit of home-made hung curd dip to garnish the salad, and to add more flavour to it. Though that is purely optional, here’s the recipe for the dip, in case you are interested in making it, too.

Do you like the sound of this salad? I hope you will try this out, too!

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Here are some other salads that we have been making, this summer:

Thai green mango and moong sprouts salad

Thai raw mango and onion salad

Thai green papaya salad

Maharashtrian beetroot-onion raita

Moong sprouts and pomegranate salad

Kappa kizhangu/ tapioca salad

Thai-style moong sprouts and pineapple salad