It’s always so much easier to eat healthily when the weather is warm. Once the sun starts shining, I usually start craving salad. Our meal plans get switched from heavy, warming foods to salads, grilled chicken dishes, prawn salads and cold pasta salads.
I threw together this Mexican Salad the other day, and oh boy was it delicious! That night we had it with jacket potatoes, but it goes great with some grilled chicken or tofu, or even just some fresh bread. I usually have some fresh coriander in as it’s one of my favourite flavours, and then I’ll just use a mix of whatever salad-y stuff I have in the fridge.
I N G R E D I E N T S
1 can corn, or 1 corn cob shaved
1 can mixed beans
1 avocado, diced
handful cherry/plum tomatoes, diced
2 peppers, deseeded and diced
handful of coriander
M E T H O D
Prepare all your veg, drain the corn and beans.
Mix everything together in a serving bowl.
Finely chop the coriander and mix 3/4 into the salad.
Drizzle a little olive oil over the top, the juice of half a lime and half a lemon and stir well.
Sprinkle with the remaining coriander and serve.
I often make a big bowl of this and keep it in an airtight container in the fridge- it’ll last a couple of days and makes for a quick and tasty lunch!