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Mexican Summer Salad

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Ingredients for 1 servings:

  • 1 can kidney beans
  • 3 tbsp corn
  • 1 tsp salad herbs
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 3 minutes; Total time approx. 3 minutes

high in protein, affordable, vegan, perfect for takeaway

Place the can of kidney beans and corn in a sieve and rinse thoroughly under running water. Then place them in a takeaway bowl or container and toss with the salad greens. Add the lemon juice and oil and mix everything together. Season to taste with salt and pepper. Tip: If you like, you can also add bell peppers, avocado, or tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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