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
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.
1/2 can corn kernels
4 green grapes
1/4 capsicum or sweet chilli
Shallots or red onion
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:
+ What’s your favourite out of the bunch?