Mexican Style Chopped Salad - Serves 1
(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
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.