Salsa and Nachos
Recipe type: Gluten Free, Vegan
Prep time: 
Total time: 
Serves: Serves 3-5
Get game day ready with this fresh, healthy and homemade Salsa! Scoop it up with crispy multicoloured corn chips and you’re set to go!
  • 1 can mixed beans, drained
  • Half of 1 red onion, peeled and diced
  • 2 large stalks spring onion, diced
  • 1 large corn on the cob or 1 can corn, remove corn from the cob with a sharp knife
  • 1 small-medium red capsicum, chopped
  • 2 medium-large tomatoes, chopped
  • 1 large cucumber, chopped
  • 1 small handful fresh parsley, roughly chopped
  • Squeeze of fresh lemon juice
  • Salt and Pepper to taste
  • 1 packet corn chips
  1. Add all chopped vegetables, beans and lemon juice into a large mixing bowl, mix until well combined.
  2. Season with salt and pepper to taste, mix well.
  3. On a large serving platter, spoon salsa into the middle of the plate.
  4. Arrange corn chips around salsa.
  5. Serve immediately and enjoy!
Store leftover salsa in an airtight container, refrigerated, for 3-5 days.
Recipe by Wholesome Patisserie at