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.
Ingredients
- 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
Directions
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.
Tags: gluten free, light meal, Mexican, salad, vegan
