An incredibly easy peasy Mexican-inspired salad, that takes only 5 minutes to throw together and just happens to be vegetarian, vegan, gluten and dairy free – so everyone can enjoy it!
Oh I do love it when the weather starts to cheer up (I am writing this bathed in glorious sunshine, though no doubt sod’s law will dictate that when this post actually goes live it will be chucking it down!).
The turn in the weather makes me slightly sad that I have to stop making stews (well, I don’t have to and to be honest I don’t altogether, but Mr G does start moaning if I serve up Beef Bourguignon when it’s 30 degrees outside – I don’t get it myself…), but it mostly makes me super happy that I can start concocting new and exciting salads.
And by salads, I don’t mean a few limp lettuce leaves on the side, I mean glorious, wonderful, colourful, delicious and HEALTHY main course salads!
So to celebrate the fact that it’s nearly summer (yey!), I am sharing 2 lovely salads this week. Starting today with this gorgeous Mexican-inspired salad that literally take 5 minutes to make – leaving you loads more time to enjoy the sunshine.
I have to say, I have no idea whether they make a salad like this in Mexico, or not – it was concocted in my head from a vague idea of putting together lots of raw ingredients that I would normally think of as ‘Mexican’: avocados, kidney beans, sweetcorn, peppers, tomatoes, lime, coriander (AKA cilantro) and creating a colourful, healthy salad out of them.
I was also motivated by the fact that I really, really want to eat more healthily – I started January with such good intentions to eat more healthily in 2016, but somehow I slipped back into old habits and now I notice that I am a whole stone heavier than I was this time last year – eek how did that happen? (Er – you started a food blog, Eb!) So I am now redoubling my efforts – always an easier resolution to make at this time of year than in miserable January, I find! So, expect to see more healthy food on Easy Peasy Foodie in the coming months…probably 😉
It just so turns out that my Mexican salad invention is completely vegetarian, vegan, dairy free, gluten free and a whole lot of other free-froms as well, making it super useful if you are looking for a substantial salad that will cater for lots of dietary requirements – especially for summer entertaining.
That said, if you don’t need this to be vegan or dairy free, you could absolutely sprinkle some feta on this, which goes really well. Alternatively, you could serve this as a side dish to pan-fried chicken or salmon, and it would go brilliantly with barbecue food. If you don’t need this to be gluten free, it works really well with pittas – especially wholemeal ones. But if you are avoiding gluten, meat or dairy, it’s a really substantial salad in its own right.
It’s also a fab salad for making the night before, to take to work or on a picnic – it doesn’t contain lettuce, so won’t go soggy. In fact, this salad actually improves if left a little while for the flavours to mix and mingle.
If you want to serve wine with this, a fruity, summery rose would go a treat.
- 400g tin kidney beans, drained and rinsed
- 200g tin sweetcorn, drained
- 150g cherry tomatoes, halved
- 2 avocados, roughly chopped
- 1 red pepper, roughly chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 2 tablespoons fresh coriander, plus extra for garnish
- Combine the beans, sweetcorn, halved cherry tomatoes, chopped avocado and pepper in a bowl.
- Squeeze over the juice of a lime and add in 2 tablespoons of good olive oil. Add a few twists of salt and pepper and then the chopped coriander.
- Stir everything together thoroughly and then tip out into a serving bowl. Sprinkle over the remaining coriander and serve.
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