Sweet Potato, Corn & Kidney Bean Chopped Salad

img_20160917_135503.jpgIn the interest of time I’ll keep this brief- because this is one fast and easy recipe.

Much as I love my seasonal salad posts, and much as they’re pretty fast and easy to make, this one tops them all if you’re looking for something that takes minutes.

You can use it for lunch (it’s great as a meal to pack up and carry about), or as a fast tea time meal-and it’ll keep in the fridge for about two days.

The dressing I used here you can of course adjust to your own taste with regards to the cayenne pepper- I like my food spicy and so more of that was the way to go. But just in case you hate all spice: I’ve given you a quick lemon, honey, and mustard dressing recipe as well. You can also switch up the veggies you include, depending what is in your fridge and needs using up- making this a great cheap recipe for students, as canned beans and corn also don’t cost that much.

You can either have this chopped salad on its own, or add in some chicken, tuna, Quorn, or tofu- any of these will work wonderfully. It would also be a brilliant side dish for any last minute BBQs (haha. Not happening in Britain.) as we slip into autumn.

With all that said, lets get going…

Ingredients (serves 2-4)

  • 200g sweet potato, chopped into chunks
  • 1 red bell pepper, chopped
  • 1/2 medium courgette, finely chopped
  • 1 can red kidney beans, drained and thoroughly rinsed
  • 1 large beetroot,  chopped
  • 1 small can of sweetcorn, drained and rinsed
  • 1 tbsp. soy sauce, 1tsp honey, black pepper, cayenne pepper, juice of 1/4 lime or lemon OR ALTERNATIVELY juice of 1/2 lemon, 2tsp mustard, 1tsp honey- all whisked together

 

Method

  • This won’t take long: whack the sweet potato chunks into a microwavable bowl and heat on full power until tender.
  • Transfer everything to a large mixing bowl and toss together
  • Pour over the dressing, toss it around again so everything is coated, portion it out, and dig in…
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