Mexican-Inspired Crunchy Corn Chip Salad

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SERVES:

4 as a side

Prep Time:

30 minutes

Cook Time:

25 minutes

Get ready to take your taste buds on a trip with this Mexican-Inspired Crunchy Corn Chip Salad recipe.

Fresh, zesty, and loaded with all the good stuff—this satisfying salad brings together roasted beetroot and kumara, creamy avocado, tangy pickled red cabbage and a punchy salsa verde that's great for using up any greens in your fridge. The best part? This easy vegetarian meal is topped with crispy tortilla chips for the perfect crunch.

We’ve used Hands Down raw tortilla chips from the Wonky Pantry, baked to crispy perfection in your oven. These corn chips are born out of tortillas gone wonky - so we think they're the perfect pair for our curious-lookin' crop of veggies. Made right in Hawke's Bay, these chips are ready to be baked or air fryed in your kitchen and bring more rescued goodness to your plate.

With layers of texture and flavour, this salad is perfect for anyone craving a fresh, hearty dish that doesn’t skimp on fun.

_INGREDIENTS:

250g kumara, cubed
250g beetroot, cubed
1 tin (400g) black beans, drained and rinsed
1 head butter lettuce, washed and dried
1 large avocado, sliced (or 2 small)
½ bag Hands Down raw tortilla chips from the Wonk Pantry (or use your preferred corn chip, and skip the baking step!)
Salt
Oil

_{PICKLED CABBAGE:}

100g shredded red cabbage
½ cup water
½ cup vinegar
½ Tbsp sugar
½ tsp salt

_{SALSA VERDE:}

½ cup greens (Cavolo nero, spinach, or silverbeet all work well)
1 small garlic clove
1 small shallot (or ½ large shallot)
5g jalapeños
10g gherkins
1 Tbsp red wine vinegar
3-4 Tbsp olive oil
Salt and pepper

_{INSTRUCTIONS:}

‍Pickle the Cabbage: Finely shred the cabbage and place in a bowl. In a pot, combine water, vinegar, sugar, and salt. Bring to a boil, then pour over the cabbage. Set aside to cool.‍
Bake the Tortilla Chips: If you’re using Hands Down tortilla chips from the Wonky Pantry, arrange the chips in a single layer on a baking tray. Brush or spray lightly with oil and season with salt. Bake at 190°C for 10-15 minutes or until crispy. Remove and set aside. You can skip this step if you’re using your other preferred corn chips!‍
Roast the Vegetables: Chop the kumara and beetroot into bite-sized cubes. Drizzle with oil, season with salt and pepper, and bake at 190°C for 25-30 minutes, tossing halfway through, until soft. Let cool.‍
Make the Salsa Verde: In a blender, combine greens, garlic, shallot, jalapeños, gherkins, and red wine vinegar. Blend until smooth, adding olive oil to reach desired consistency. Season with salt and pepper. If too thick, add a splash more olive oil.‍
In a large bowl, add the beans and salt and pepper and mix together. Then add the roasted kumara, beetroot, and most of the dressing (reserve 2 Tbsp).
To assemble: arrange the lettuce as a base layer on a serving plate. Layer the pickled cabbage over the lettuce. Spoon the bean and vegetable mixture on top, then add the sliced avocado. Scatter the crispy tortilla chips over the salad and drizzle with the reserved dressing.

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