[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
- 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
- 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
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
September 19 2011