The Salad Diaries: Mexi Beans & Corn Salsa

The final salad for the week!

I’ve really loved doing these posts every day because it’s made me think outside the box a little when it comes to our meals. I’d love to hear your thoughts on whether I should continue ‘The Salad Diaries’ for a bit longer – perhaps sporadically? It’s all up to you guys, just drop me a line in the comments to let me know if you want the inspiration to keep coming.

Today’s salad is sorta kinda not really a salad but we won’t get too technical (it is Friday after all – hooray!) so here are all the deets so you can get on your way to preparing your own.

NOTE: I used canned varieties of the beans/ corn because I had them in the cupboard, but by all means go for the fresh stuff or cook your own. Finally, feel free to add some beef mince to the bean mix if you so desire!

The key ingredients

Beans 

1 can kidney beans
1 can lentils
I can diced tomatoes
Cumin/ paprika/ cayenne pepper (just a small dash – this stuff is hot)

* I also added in the leftover sweet potato from yesterday’s salad.

Salsa 

1/2 can corn kernels
4 green grapes
1/4 capsicum or sweet chilli
1/4 avocado
Shallots or red onion
1/4 mango
1/2 lime

Pulling it all together

1. In a frypan, mix beans/ lentils/ tomatoes and spices for a few minutes until mixture thickens. Place in a bowl with chopped shallots – or coriander if you have any – on top as a garnish.
2. Dice all ingredients for salsa and put in the bowl; dress with lime. Easy as that!

A salad for every day of the working week:

+ Rocket, Brown Rice & Mint
+ Pumpkin & Parmesan
+ Moroccan Chicken, Prunes & Purple Carrot
+ Red Curry Sweet Potato, Couscous & Lime

+ What’s your favourite out of the bunch?

8 Comments to “The Salad Diaries: Mexi Beans & Corn Salsa”

  1. Thanks for your feedback ladies, I think I’ll do a salad post once a week moving forward as it seems like you’re all enjoying some new inspiration (for what can traditionally be deemed quite a “boring” meal). xx

Leave a Reply to Erin

Cancel Reply