top of page

Quick Mexican Salad

I absolutely love the colours and the spices that we find in Mexican cuisine, so I thought I would put together a quick and easy salad for you to have when you are tight on time, but still want a nutritious meal.

Serves 2 or 3 people. 2 if you are serving as a main course, 3 if you wrap it inside a wholemeal tortilla and make into a burrito. This recipe is a super colourful one, containing all the colours of the rainbow.


1 can of black beans (no sugars, no additives, only water and beans or you can use dry pulses if you have more time)

1 small can of corn (no sugars, no additives, only water and corn)

1/2 red or orange pepper

50g wholegrain basmati rice

1/2 tsp paprika

1/4 ground cumin

1/4 crushed chilli

1/4 ground pepper

pinch of salt

50g spinach

1 small onion

1 tbsp olive oli (better option when using to drizzle raw) or coconut oil (better option when using for cooking)

parsley or cilantro (optional)

lemon juice (optional)

Let's start cooking

  1. Boil rice following cooking instructions. I use Riso Scotti wholegrain basmati rice which is precooked so takes about 8-10 minutes.

  2. In the meantime, chop onion and pepper

  3. In a pan, add your oil of choice, mix in spices and stir well

  4. When oil is hot, not frying, add in onion and cook for a couple of minutes until soft

  5. Add in chopped peppers and a splash of water. Let them cook for a couple of minutes

  6. Drain beans and corn

  7. Add beans to the peppers and onions, mix well for a few minutes and then add in spinach to wilt

  8. Remove from hob, add in boiled rice and corn at the end

  9. Option to add in fresh cilantro or parsley and a squeeze of lemon juice

Serving and storing

You can serve as a main course, perhaps with a side of green leaf salad and cherry tomatoes, or you can wrap in a wholemeal tortilla to make it into a burrito. Store in airtight container in the fridge up to 3 days. Enjoy!

Recent Posts

See All


bottom of page