Tuesday, 30 September 2014

Mexican Style Chopped Salad

This salad was designed to be something which would be easy to knock up out of store cupboard ingredients and the food left in the fridge at the end of a week.  I like a salad for work lunch but salad leaves only last so long and, as winter approaches, it gets more difficult (and out of season) to eat.  The jalapenos make it.  If you can stand the heat, have loads.  They don't half perk up a work lunchbreak!

Mexican salad


Mexican Style Chopped Salad - Serves 1

Ingredients

(The amounts are approximate so use ounce or gram measurements.)

50g, 2oz Tinned or Frozen sweetcorn
50g, 2oz Onion, finely chopped
75g, 3oz Courgette (zucchini)
50g, 2oz Pepper (capsicum)
75g, 3oz Tinned (drained) black eyed beans (or pinto or red kidney beans)
As many pickled jalapenos as you would like (try 6 - 10 slices)
50g, 2oz Feta cheese (or Cotija)

For the dressing
Juice of 1 lime
1/2 tsp honey
Large pinch garlic powder
Chopped coriander (cilantro) if liked

Method

If frozen, bring the sweetcorn to the boil in hot water, then drain and refresh under cold water or drain the can.

Finely chop the onion, courgette and pepper and cube the cheese.  Assemble the salad.

Mix the dressing together and put into a small pot to dress just before eating.

Mexican layered salad

A brilliant source of vitamins, minerals and the cheese and beans make it really filling.  With the sweetcorn, onion, courgette, pepper and lime juice, this contains 5 different fruits and vegetables.  What could be better?

I've linked this up to The Great British Store cupboard challenge.  


Cooking with Herbs Lavender and Lovage

16 comments:

  1. I love the idea of this recipe! Just what I needed to perk up my current rotation of work salads.

    Thank you

    SSG xxx

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    1. Thank you. I was thinking the same thing, how I wanted something interesting for lunch. Lunchtime like no other seems like I time when I should make an effort and not just eat a floppy sandwich but this still only takes 10 mins to make. Result!

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  2. This does look yummy. Would have to give the jalapenos a miss though! Not good with spicy food. Ate one the other day and thought my head would explode lol!!!

    Thank you for linking up with the #WeekendBlogHop

    Laura x x x

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    1. They're not even that hot! Oh dear!

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  3. ooh this sounds lovely! #weekendbloghop

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    1. Thank you. It tastes blooming good too. Although there's obviously fat in the cheese, the dressing is fat free so it's pretty healthy too.

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  4. Hi Heidi,
    I adore a hearty, flavorful salad for lunch too! The beans, corn, jalapenos, zucchini make this Mexican chopped style in a jar my new fave! What a great way to perk up lunch! I would probably leave out the cheese or use a vegan cheese in my salad. This nifty salad in a jar is giving me so many ideas to explore. Thank you for sharing this healthy and delish dish with us at the Plant-Based Potluck Party Blog Hop! I sincerely appreciate it. I'm pinning, tweeting and sharing this!

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    1. I was thinking that after I posted that it's the jalepenos that make it, the cheese is almost more for texture so I'm sure a soy cheese would work.

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  5. This looks like a deliciously different lunch idea - I adore bold flavours and this would really perk up my office picnic bag! Thanks for contributing to Bookmarked Recipes this month... it'd be fab if you could pop the link in your post :-)

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    1. It is, I love jalapenos in a salad. They make it zingy and special!!!

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  6. A GREAT recipe for the January Cooking with Herbs store cupboard challenge, thanks so much for adding it and a very Happy New Year! Karen

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  7. I love this recipe, it would be perfect for me to take to work and add a bit of colour to a grey day

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    1. Raw peppers and lime are also a fantastic source of vitamin C which is great for these chilly days!

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  8. Love all the flavours here. So zesty and bright. A perfect lunch salad. I saw your link on Carole's Chatter

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    1. It's my go to lunchtime work salad. So special.

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