By loading up the salad with nacho-esque toppings like black beans, chopped tomatoes and onions, olives, jalapenos, and even a bit of cheese, you’re getting all the flavor without the regret.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Appetizer, Sauce
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
1can chickpeasrinsed and drained
¾cupscanned black beansrinsed and drained
3tablespoonssliced black olives
3tablespoonspickled jalapenosroughly chopped
3tablespoonsfinely chopped red onion*
¼cupfresh tomatoesseeded and roughly chopped
¼cupshredded cheddar or nacho cheese blend
¼cupolive oil
Juice from ½ a lime
¼teaspooncumin
¼teaspoonsmoked paprika {if you like a smoky flavor}
Pinchof salt
Handful of fresh cilantroroughly chopped
¼cupStonyfield Whole Milk Greek Yogurt
Instructions
Toss together first 7 ingredients in a medium bowl; gently mix to combine.
In a small bowl, whisk together the olive oil, lime juice, cumin and smoked paprika until emulsified.
Pour over the bean mixture and toss to coat. Sprinkle with chopped cilantro. Refrigerate until ready to serve. {The longer it sits, the more the flavors marry, so feel free to make it in advance.}
Serve with a dollop of Greek yogurt and your favorite chips.
Notes
If raw onion is too strong for you, chopped scallions make a nice, milder alternative.