Recipe: Chopped Mexican Salad
For a cheap and healthy take on those favorite Mexican eats, this recipe has you covered. A great source of protein and iron, this 10-minute recipe packs a savory blend of black beans, bell peppers, sweet corn, avocado, and greens. It’ll be the new go-to for dinner, game time, or that extra-special potluck dish.
Photo by Danielle Karagannis
Chopped Mexican Salad
What You’ll Need:
1 can of black beans
1 can of whole kernel sweet corn
1 bell pepper
½ a bag of fresh spinach leaves
What to Do:
- Pour a tablespoon of olive oil in to a large skillet and sauté fresh spinach leaves until wilted.
- As spinach is sautéing, drain the cans of black beans and corn, and chop the bell pepper and avocado.
- Mix all the ingredients together in a large serving bowl, adding pepper, garlic salt, and hot sauce to taste.
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