[Photographed by Lisa Thiele | With Style and Grace]

I’m all about the leftovers.

I like to pick a day of the week [usually Sunday] and make big batches of soups, stews, roasted veggies and/or a protein of some kind, like chicken. That way I’ll be set with lunches [sometimes breakfast] and dinner’s for that week. Makes life easier – not easy, but easier, trust me.

These are common ingredients in our fridge and pantry, making this my easy, go-to salad during a busy week. Last week it got even better when I made it with the leftover sweet corn and lime salad. My goodness, it was delish!

What are some of your favorite leftover [or throw together] dishes?

Mexican Spinach Salad Recipe

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Ingredients

• 4 cups fresh baby spinach
• 1 cup cherry or grape tomatoes, halved
• 1 cup avocado, diced
• 1 cup fresh or canned corn [or sweet corn & lime salad]
• 1 cup black beans, canned – drained & rinsed
• 1/3 cup cilantro, chopped
• salt + fresh black pepper
• Optional: corn tortilla chips

For protein -  add grilled chicken

Dressing

• 1/4 cup olive oil
• 1 tablespoon lime juice
• 1/4 lime, zested
• 1/2 teaspoon salt
• 1 tablespoon honey or agave
• 1 teaspoon white wine vinegar

Directions

Dressing: In a jar with a lid, [a mason jar works well] add olive oil, lime juice, lime zest, salt, honey, and vinegar. Seal and shake well. Place in the refrigerator for about 2 hours or until ready to serve

In a large mixing bowl, add spinach and the drizzle a little bit of the dress over and toss. Mix in the tomatoes, avocado, corn, black beans and cilantro.  Add a little more of the dressing and toss – add more of less depending on your preference. Season with salt + pepper, to taste.

Serve with tortilla chips and enjoy!

Serves 2 large salads

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