Tex Mex Salad

This Tex Mex Salad is fresh, zingy and full of goodness to keep you satisfied. 

All ingredients are vegan friendly with this recipe serving two hungry people. It keeps well in the fridge for a few days if you make extra for meal prep.


2 medium sweet potatoes, chopped

2 corn on the cobs

1 400g tin of kidney beans

1 small red onion, chopped

1 green pepper, chopped

2 avocados, halved, peeled and chopped

Juice of 1 lime and 1 to garnish

Large handful of cherry tomatoes

Handful of pickled jalapeno peppers

Coriander, chopped to garnish


Preheat the oven to 250 degrees. Add the chopped sweet potato with a little olive oil and salt to a baking tray. Do the same with the corn on the cob and cook for around 25 minutes.

Add all of the remaning ingredients to a large salad bowl and mix, be careful not to mush the kidney beans and avocado.

Once the corn is cooked use a knife to slice the corn off the cob and add to the salad bowl with the sweet potato.

Serve and garnish with lime and coriander.