Quick and Easy Southwest Style Salad with Corn, Beans and a Spicy Dressing

OK this has got to be one of my most made recipes. I seriously think I have this once a week. It's just so easy to put together, and another versatile dish. It lasts forever and is a great combo of pantry items and fresh veggies.

Enough preamble let's get to the good stuff!

Ingredients:

• 1 can yellow corn (divided between plates)

• 1 can black beans (divided between plates)

• 1-2 handfuls of spinach

• 1-2 mini cucumbers

• 1/2 avocado

• Salt and pepper to taste

• Drizzle of olive oil

• Drizzle of Siracha Mayo for dressing

Recipe:

1. Open can of corn, drain and rinse. Set aside

2. Open can of beans, drain and rinse. Set aside

3. Place spinach on to plate

4. Take 2-3 tablespoons of corn and 2-3 tablespoons of bean, add to spinach

5. Cut cucumbers in to bite sized pieces - add to salad

6. Cut avocado in to bite sized pieces - add to salad

7. Drizzle with olive oil, salt and pepper

8. Top with siracha mayo for a bit of spice

That's it! Put it all together and enjoy! Sometimes I'll add tortilla chips for crunch or feta for a creamy bite. You could easily add chicken or ground beef or any other protein.

I really just love it because it's so easy. I can stock up on black beans and corn for whenever I am in the mood for something fresh and filling. This is also a dish that produces a ton of left overs. You can use the corn and beans to continue to make great salads or you can throw them in a quesadilla (link), the possibilities are endless!

I hope you find this as enjoyable as I do and can't wait to hear your feedback!

Enjoy!