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 (yay!), 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 actually 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 this year, 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.
If you like this recipe…
…you might also like:
5 Minute Mexican Salad
Ingredients
- 400 g tin kidney beans drained and rinsed
- 200 g tin sweetcorn drained
- 150 g 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 to taste
- 2 tablespoons fresh coriander (cilantro) plus extra for garnish
Instructions
- 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.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Angela / Only Crumbs Remain says
Mmm mmm this looks so delicious Eb, in fact can I have a bowl of it now please…it is almost lunch time 😉 The lime juice must be amazing in it, making it so beautifully fresh for the warm (fingers crossed) summer months. I also seemed to have zoomed in on your suggestion of adding feta – I love feta – such a gorgeous cheese.
I can’t believe you’ve put on a stone since last yr – it’s perhaps the running you’re now doing as you do realise that muscle is heavier that fat (not that I’m suggestion you were fat before you started running) – though I must confess that my clothes have also become a little tighter since I started the blog – sounds like it’s an occupational hazzard.
Angela x
Eb Gargano says
Aw, thanks Angela! Sorry, only just catching up with comments after a busy day shopping…is it too late to send you over a bowl of this? 😉 Haha – funny how you zoomed in on the word ‘feta’ – wonder why?? 😉 It does taste fab with feta crumbled on top…even though that’s not exactly Mexican!! Obviously I would love to believe my extra stone is entirely down to muscle…however – I have only recently taken up running so I think it is mostly down to recipe testing 🙁 Thanks for your lovely kind comments – and yes fingers crossed for some lovely summer sunshine to enjoy this in 🙂 Eb x
Mandy says
Another gorgeous recipe Eb. I love all the flavours in this so absolutely one to try. Maybe in a few weeks though when the weather is warmer – as you predicted it’s definitely stew weather again now! #CookBlogShare
Eb Gargano says
Thanks Mandy! Yes – definitely stew weather again. It’s probably my fault for daring to put salad recipes on my blog – from now on I think I should just blog about stews and other cold weather food, thereby guaranteeing blazing sunshine all of the time!?! Eb x
Kate - gluten free alchemist says
Lovely! I often add kidney (and other) beans to salads, both for nutritional content and texture. This is a beautiful summery and colourful salad. I think I would add some grilled halloumi too. Delicious! xx
Eb Gargano says
I love kidney beans – they are so awesome, great flavour, great texture and packed with goodness!! They work particularly well in this salad, but work pretty well in most salads! Oooh yes, grilled halloumi would be a fab addition, I’m sure. Thanks for your kind comments 🙂 Eb x
Honest Mum says
So refreshing and vibrant!
Eb Gargano says
Aw, thanks Vicki! Eb x
Kirsty Hijacked By Twins says
I am loving all of these quick and easy salads Eb, you are certainly showing us that it is quick and easy to make delicious salads! Thank you for sharing with #cookblogshare x
Eb Gargano says
Aw, thanks Kirsty – I truly believe you don’t have to slave away for hours in the kitchen to get amazing tasting food – these salads are proof…and I have a whole lot more where these came from!! Eb x