Summer Nachos 

(oops it's Autumn, oh well!)

Put your hand up if you love nachos!!

This was originally just going to be a kind of Mexican bean and corn salad on it's own, but then my friend S that I was making it for said "what, with corn chips?" and I thought "hey why not" so summer nachos is born.

2 x corn cobs, steamed and kernels cut off

3 x ripe roma tomatoes, seeded and diced

handful of sugar snap peas, chopped

handful of stringless beans, chopped 

tin of organic kidney beans

half a red capsicum, diced

large handful of coriander, chopped stems and all

2 x cloves of garlic

juice of a lime

glug of e.v.o.o.

salt and pepper

organic corn chips 

1/4 cup grated cheese (optional)

Chop stringless beans and peas and place in a bowl, cover with boiling water and leave for about 5 minutes then refresh and drain. Rinse kidney beans and set aside. Combine lime juice, olive oil, garlic and salt and pepper. Mix all ingredients together (minus corn chips and cheese) and leave to sit for 30 minutes to permeate (or not, whatever).

Place corn chips in bowl, top with salad and lightly with sprinkle cheese, yum yum Mexican bubble gum.

Avodado and chilli would make a tasty addition....as would a Corona with a slice of lime