My Mexican Salad

Name: My Mexican Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 bell peppers, finely chopped; 2 red onions, finely chopped; punnet cherry tomatoes, halved; handful chopped sundried tomatoes; bulb of garlic, headed; 1 tbsp of olive oil; can of butter beans, drained; can chickpeas, drained; 1/2 packet fajita seasoning; 2 tsp of honey; splash of balsamic; packet of rice; handful chopped coriander; can of sweetcorn, drained; salt, to taste; black pepper; romaine lettuce, roughly chopped; wrap, optional

4 steps

Prep:10minCook:30min

Warming, healthy mexican salad, great for lunches.

Updated at: Thu, 17 Aug 2023 00:18:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories678.6 kcal (34%)

Total Fat6.3 g (9%)

Carbs136.1 g (52%)

Sugars13.9 g (15%)

Protein17.6 g (35%)

Sodium586.4 mg (29%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

0.5 packetfajita seasoning

2 tsphoney

Instructions

Step 1

Chop up the red pepper, onion, cherry tomatoes, sundried tomatoes, and add to a large roasting oven dish. Add the butter beans, sweetcorn, and bulb of garlic.

Step 2

Add a glug of olive oil, drizzle of honey, fajita seasoning, splash of balsamic and stir.

Step 3

Roast on a high heat for 30 mins. Once browned, squeeze out the roasted garlic from the bulb. Add the packet rice (spanish packet rice is nice), coriander, sweetcorn, and season to taste.

Step 4

Serve with something crunchy like the lettuce, or put it in a wrap.