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Easy mexican style bean salad

I’ve been off sick for pretty much the entire past week hence not really having anything that interesting to report. I did, however, come up with this easy, quick and most of all, yummy, salad when I was really hungry but only had very limited ingredients at hand. I find that sometimes the best dishes are always those you make out of leftovers when you’re not really expecting anything mindblowing from them.

 

 

I used spinach with chopped courgettes and peppers as the base for the salad and then topped it up with a mixture of fried kidney beans, green chilli, corn and spices. You could of course fry the peppers as well but I think it’s quite nice to have something fresh and crunchy in your salad as well! Tomatoes would go really well with this too but unfortunately, as this really was a leftover dish, we didn’t have any at hand.

 

 

So, let’s get started! First, fry the frozen corn and chilli for a few minutes on the frying pan before squeezing in a few cloves of garlic. Fry for another few minutes before adding the beans.

 

 

After everything is in the pan, season with whatever spices you love the most – I used salt, chili powder and fajita spice mix, but jerk or cajun spice would work very well too! Fry until the beans are little bit mushy but not too much so.

 

 

Top with salsa or guacamole and voilà, you have yourself a yummy salad! I used store bough salsa as we happened to have some left from the previous night, but homemade would obviously work best. You can check the recipe for my guacamole here or use this recipe for a homemade salsa.

 

Enjoy and let me know if you try it!

 

Ingredient list

 

Kidney beans or black beans

 

Spinach or other leaves for the base

 

Fresh veggies such as cucumber, tomatoes, peppers and courgettes

 

Corn kernels

 

Green chili

 

Guacamole or salsa as a dressing

 

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