14 Nov 2012

Mexican inspired salad

I love salads and usually have them every single day for lunch. Also I always try to make my own and take to work, at least I know exactly what’s in them and make sure I only use the freshest and healthiest ingredients.

I noticed I have been eating the same thing every day so I decided to start putting a bit more effort into making my salads a bit more interesting.That’s how I put together this “Mexican” inspired salad.

I always use fresh corn and beans and cook them in advance. I like fresh ingredients, I just think they taste so much better but I suppose the canned stuff would work just as well. It’s just a matter of taste.



  • 2 cups baby spinach
  • 10 cherry tomatoes halved
  • 1/2 cup cooked corn
  • 1/2 cup cooked black beans
  • 1/2 avocado diced
  • 1 tablespoon red onion finely sliced
  • Dressing
  • juice of 1/2 lime
  • 1 teaspoon olive oil
  • 1/2 teaspoon chilli sauce
  • 1 pinch of salt
  • Prep time: 5 min
  • Servings: 1
  • Difficulty: easy


To make the dressing simply combine all the ingredients.

Combine all the salad ingredients in a bowl and mix in the dressing just before serving.

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Any thoughts?