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Recipe: Chopped Mexican Salad

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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

Serves 2-3

What You’ll Need:
1 can of black beans 
1 can of whole kernel sweet corn
1 bell pepper
1 avocado
½ a bag of fresh spinach leaves
Pepper
Garlic Salt
Hot Sauce

What to Do:

  1. Pour a tablespoon of olive oil in to a large skillet and sauté fresh spinach leaves until wilted.
  2. As spinach is sautéing, drain the cans of black beans and corn, and chop the bell pepper and avocado.
  3. Mix all the ingredients together in a large serving bowl, adding pepper, garlic salt, and hot sauce to taste.
  4. Enjoy!