Mexican Corn Salad
This Mexican Corn Salad is hard to beat for delicious meal prepped lunches. It's healthy, vegetarian, fresh and spicy at the same time. Topped with quorn chicken pieces, a hint of lime and a sprinkle of coriander. Yum!
Servings: 4
Calories: 351kcal
Cost: £1.05
Equipment
Ingredients
- 300 g frozen quorn chicken pieces (£1.70)
- 1 kg of frozen sweetcorn (£0.85)
- Mixed chillis (£0.47)
- 1 lime (£1.05/5)=(£0.22)
- 2 tbsp of mayo (£0.59)
- Bunch of fresh coriander (£0.32)
- 2 cloves of garlic (£0.06)
Cupboard Essentials
- 3 tbsp olive oil
- 1 tsp chilli powder
- ½ tsp oregano
- ½ tsp cumin
- Salt
Instructions
This corn and quorn salad is hard to beat. Whip it up in 15 minutes and you have 4 delicious meal-prepped lunches for the crazy week ahead.
- Deseed and finely chop the mixed chillis.
- Add the frozen quorn to a medium sized sauce pan with a tbsp of olive oil. Season with 1 tsp of chilli powder, ½ tsp of oregano and ½ tsp of cumin along with half of the chopped chillis.
- Meanwhile, defrost the corn in a large mixing bowl according to the time stated on the packet.
- Combine the mayonnaise, juice of 1 lime, garlic paste, fresh coriander, the remainder of chopped chilli and 2 tbsp of olive oil to form the dressing. Season with a pinch of salt.
- Once the corn has defrosted, use a sieve to drain the corn and mix in with the dressing.
- After 15 minutes the quorn pieces should be cooked and you can serve up into your meal prep containers. Garnish with a bit of fresh cori.
Can be eaten hot or cold!
Nutrition
Calories: 351kcal | Carbohydrates: 20g | Protein: 18g | Fat: 20g