Crunchy Vegan Nacho Salad

In recent years, plant-based diets have gained tremendous popularity, with more individuals seeking to incorporate healthier, sustainable options into their meals. This shift towards veganism is not only about ethical considerations but also about the myriad of health benefits associated with a plant-based lifestyle. Among the many delightful recipes that have emerged, the Crunchy Vegan Nacho Salad stands out as a delicious and nutritious option that caters to both vegans and non-vegans alike.

Discover the Crunchy Vegan Nacho Salad, a vibrant and flavorful plant-based dish that's perfect for any occasion. Packed with fresh veggies, hearty black beans, and homemade cornmeal nacho chips, this salad not only looks beautiful but also offers a wealth of nutritional benefits. Quick to prepare and customizable, it's an ideal option for meal prep or a light lunch. Elevate your salad game and impress both vegans and non-vegans alike with this nutritious delight!

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Ingredients

1 cup cornmeal

2 tablespoons nutritional yeast

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon salt

3 cups mixed greens (spinach, arugula, or romaine)

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

1 avocado, diced

½ cup corn kernels (fresh, frozen, or canned)

½ cup bell peppers (red, yellow, or green), diced

¼ cup red onion, finely chopped

¼ cup cilantro, chopped

¼ cup lime juice

2 tablespoons olive oil

1 teaspoon cumin

Optional: vegan sour cream or guacamole for serving

Instructions

Prepare the Nacho Chips:

- Preheat the oven to 350°F (175°C).

- In a mixing bowl, combine cornmeal, nutritional yeast, smoked paprika, garlic powder, and salt.

- Spread the mixture evenly on a lined baking sheet, forming small clusters.

- Bake for 15-20 minutes, stirring occasionally, until golden and crunchy. Remove from the oven and let them cool.

Make the Salad Base:

- In a large serving bowl, combine mixed greens, cherry tomatoes, black beans, diced avocado, corn, bell peppers, and red onion.

Prepare the Dressing:

- In a small bowl, whisk together lime juice, olive oil, cumin, and a pinch of salt and pepper. Adjust to taste.

Assemble the Salad:

- Drizzle the dressing over the salad mixture and toss gently until combined.

- Add the baked cornmeal nacho chips on top for that crunchy finish.

Serve:

- Garnish with chopped cilantro and optional vegan sour cream or guacamole. Serve immediately to enjoy the crunchiness!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings