Mexican Salad

This Mexican Salad is fresh, flavourful and delicious! The best part is it's quick and easy to throw together. It stores really well overnight so makes a great lunch to meal prep to save time. However, I would advise adding the avocado right before you eat but this will literally only take you 2 seconds. This salad is well balanced with beans for protein; corn for carbohydrates; and avocado and olive oil for healthy fats.

Ingredients:

(makes 2 servings)

400g corn (tinned or frozen)

1 cup black beans

1 cup cherry tomatoes, halved

1/2 bell pepper, chopped

2 tbsp coriander

1/2 red onion

1/2 avocado, sliced

For the dressing:

2 tsp lemon juice

1 tbsp olive oil

2 tsp cumin

2 tsp paprika

2 tsp honey

1 tbsp water

salt & pepper

Method:

1. Combine all salad ingredients in a large bowl.

2. For the dressing: Combine all the ingredients in a small bowl. Add salt and pepper to taste. Mix well until combined.

3. Pour the dressing over the salad. Stir well. Enjoy!

Tip: if you would like to meal prep the salad into jars for later, I recommend adding the dressing first, then layering the salad ingredients on top. When you are ready to eat, tip the jar into a salad bowl and top with avocado.

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