Description
This healthy, plant based dish is perfect for a family game night, appetizer, brunch or tasty snack! It’s loaded with goodness!!
Ingredients
Scale
For the Cashew Sauce
- 2 cups cashews
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup warm water
For the Haystack
- 2 cups cooked rice (can be white or brown)
- 8 ounces sliced lettuce
- 1 can (15 oz.) black beans, red kidney or pinto beans, drained and rinsed
- 1 can (3.8 oz.) sliced olives, drained
- 1 medium tomato, seeded and diced (around 1 cup)
- 1 medium cucumber, seeded and diced (around 1 1/2 cups)
To Finish
- Additional chopped cashews
- 10 oz. corn tortilla chips
Instructions
For the Cashew Sauce
- Combine the cashews, garlic, lemon juice, olive oil, red pepper and water in the bowl of a food processor or blender. Blend until smooth. Set aside.
For the Haystack
- On a large platter layer the rice, then the lettuce, then the black beans, then the olives, then the tomatoes, then the cucumber.
To Finish
- Spoon the Cashew Sauce on top of the Haystack. Sprinkle with a chopped cashews and a few tortilla chips. Place the remaining chips around the “haystack.”
- Serve immediately.
Nutrition
- Serving Size: 6
