A warm salad is the perfect Summer dish. There’s little to no cooking needed and the mostly raw, refreshing ingredients are packed full of vitamins and minerals.
Adding legumes or grains to your salad will provide a protein boost and help to keep you full. There’s no need to worry about starving from all the ‘rabbit food’!
My spicy warm bean salad packs a some punch with zingy Mexican inspired flavours that can be toned up or down. It’s bursting with heart healthy nutrients and a combination of textures keeps every forkful exciting. It can be prepared ahead of time and refrigerated for up to 2 days, but I like to serve it whilst the beans and sweetcorn are still warm.
This whole recipe contains only 307 calories with a good balance of macros to keep you energised and full. The black beans are vitamin and mineral rich, as well as giving the dish some extra texture to counterbalance the crunch. With just 5g fat, you’ve got room to pimp your salad with some vegan cheese, avocado or sour cream on top if you want to.
Keep the salad ingredients chunky and pile the whole serving into your biggest pasta bowl for a satisfying lunch for one. Alternatively it works just as well as a side dish serving 2-4 people.
To turn it into a fresh salsa style accompaniment to tacos, burritos, nachos or fajitas, simply chop and dice the veggies more finely.
I like my spicy warm bean salad to have a bit of a kick. The kind that gives my lips that tingly sensation but doesn’t set my mouth on fire! Feel free to adjust the measurements on the chilli components and the lime up or down to suit your individual taste. I’d recommend tasting as you go to build up the flavour. Season it at the end with salt and pepper to your liking.
The beauty of this salad is that you can mix and match with your favourite ingredients to make it your own. The choices are endless, but here are some suggestions for swops or additions that you might like to try:
Without further ado, lets get
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