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 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.

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.