1 can (15 oz. / 450 mL) white beans, rinsed and drained
1/4 cup (57 g) cilantro, minced, plus more for garnish
1 lime, juiced
1 cup (225 g) DOLE® Red Onion, chopped
1-1/2 cups (360 mL) salsa
1 bag (13 oz. / 367 g) restaurant-style tortilla chips
2 cups (454 g) shredded Mexican blend cheese
1 pkg. (12.9 oz. / 366 g) DOLE® Chop Chop Chipotle & Cheddar Salade Kit
Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
Combine olive oil, beans, cilantro, lime juice, red onion and salsa in bowl. Lay tortilla chips in single layer on prepared baking sheet. Scatter bean mixture over chips and cover with cheese. Bake 5 to 7 minutes, or until cheese melts and starts to bubble.
Combine salade kit ingredients in same bowl used to make bean mixture. Top nachos with salad and garnish with chopped cilantro.