Spicy Mexican Chopped Salad


Serves 4 Preparation Time: 15 minutes (overnight marinade optional)


Ingredients: • • • • • • •


The juice of one lime 60ml olive oil


3/4 teaspoon cumin


400g tin of black beans, rinsed and drained 250g of frozen sweet corn, thawed


1/2 a red chilli, seeded and chopped into small pieces 1 red pepper, seeded and chopped into chunks


• 1 plum tomato (or large tomato), seeded and chopped into chunks • • •


250g bag of baby spinach 225g crab meat


Salt and freshly ground black pepper


Method: In a large bowl, combine the lime juice and cumin. Whisk in olive oil and season with salt and pepper.


To the same bowl, add the beans, sweet corn, chilli, red pepper and tomato. Toss to combine. (You can let this mixture marinate overnight if preferred).


Before serving, toss the spinach with the veggie and dressing mixture. Divide evenly into four portions. Top each with the crab meat and plenty of freshly ground black pepper.


Serve with fresh crusty bread. 68 To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


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