Mexican Salad Bowl

As the weather is starting to get warmer I’m starting to prepare more salads to take to work!

Ingredients (makes 2 lunches)

100g quinoa

Zest of 1 lime

¼ lime juice

160g black beans

1 garlic clove

1 tsp rapeseed oil

160g cherry tomatoes

Avocado

Mixed salad leaves

Dressing

1 tbsp honey

2 tsp rapeseed oil

½ lime

Method

Cook quinoa according to packet instructions, when cooked add lime juice and zest.

Slice cherry tomatoes in half, mince garlic and slice avocado.

Drain black beans and add to a saucepan containing rapeseed oil and garlic, cook on a medium heat for 3 minutes followed by a low heat for a further 10 minutes, with occasional stirring.

To make the dressing add honey, lime juice and rapeseed oil to a bowl and mix vigorously with a fork until fully mixed.

Plate up with mixed salad leaves, zesty quinoa, cherry tomatoes and black beans with avocado on top then drizzle with dressing.

Tips

  • For extra protein add shredded cajun-spiced chicken
  • Don’t cut your avocado until ready for serving and then use lime juice to preserve
  • Don’t have time to make your own dressing, use your favourite!

Leave a Reply

Your email address will not be published. Required fields are marked *