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


Mixed salad leaves


1 tbsp honey

2 tsp rapeseed oil

½ lime


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.


  • 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Your email address will not be published.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 *