Nachos Salad


When I first moved to California I tried Have a’ Corn Chips for the first time and they’ve been my favorite ever since. The special ingredient in this Laguna Beach founded tortilla chip brand is soy sauce. A single layer of these chips is the foundation of this nachos-inspired salad.

Nachos Salad

Print recipe
  • 4 Servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Calories: 554


Serving Size




Total Fat





  • 1 can (14.5 oz) black beans, no-added salt, drained
  • 2/3 cup brown rice, uncooked
  • 4 cups lettuce, romaine or butter
  • 2 large tomatoes, diced
  • 2 shallots, minced
  • 1 jalapeno pepper, seeds removed, minced
  • 1/4 cup cilantro, chopped
  • 2 limes, juice of
  • 1 large avocado
  • 1 bag (4 oz) corn tortilla chips
  • 1 cup cheddar or jack cheese, shredded


  • Step 1

    Preheat oven to 400 degrees.

  • Step 2

    Cook rice in a rice cooker or on the stove top according to package directions. Set aside.

  • Step 3

    To make pico de gallo, combine tomato, shallot, jalapeno and cilantro in a small bowl. Squeeze juice of half a lime over top.

  • Step 4

    Pour drained black beans into a small pot over medium heat on the stove top. Stir occasionally until completed heated.

  • Step 5

    Cut avocado in half. Remove pit and slice halves into 1/4-inch thick pieces. Set aside.

  • Step 6

    Place chips in a single layer on a baking sheet. Sprinkle shredded cheese on top of chips. Place baking sheet in the oven and bake for about 5 minutes until cheese is melted, but not overly browned. Remove baking sheet from the oven.

  • Step 7

    To assemble plates, divide nachos onto four plates. Top chips with lettuce. Then spoon one-fourth of rice and black beans onto the lettuce on each plate. Add pico de gallo and one-fourth of sliced avocado on top of each plate. Serve with lime wedges.

Make Ahead Tip

Rice (step two) can be done one to two days in advance.

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