Mexican Bean Salad

  • Serves
    2
  • Day 9
    Lunch
Ingredients

2 x 220g or 8 ounce can reduced-salt baked beans in tomato sauce

½ red capsicum, diced

4 tsp reduced-salt taco seasoning

½ iceberg lettuce, roughly torn

1 x 125g or 4.5 ounce can sweet corn, rinsed, drained

1 large tomato, finely diced

4 tbsp extra-light sour scream

2 tbsp reduced-fat cheese, grated

1 tbsp coriander leaves, to garnish

Method

Step 1. Put baked beans and capsicum in a large microwave-safe bowl; stir in seasoning. Cover bowl and microwave on high for 1 minute; stir and heat for 20 more seconds, or until mixture is hot.

Step 2. Divide lettuce between serving plates and top with bean mixture, corn, diced tomato, a dollop of sour cream and cheese. Garnish salad with coriander and serve.

 

Recipe provided by TAPfit Dietitian, Julie Masci. Original recipe by Brooke Longfield. Published in Health Food Guide August 2014 Issue.