Mexican Salad Meal Prep

I’m a big advocate for #mealprep! I truly believe setting aside 1-2 hours a week to prep – whether that means prepping complete meals & snacks or just prepping ingredients to use to make up components of meals – is absolute key in staying on track throughout the week. When your meals are planned, prepped and ready to eat your less likely to be tempted by the unhealthy and convenient takeaway alternatives.

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Mexican Salads and Vegetable Fritter Meal Prep

Lately, I’ve been loving all things plant-based and Mexican! It’s amazing how versatile beans and legumes can be! Plus they are high in plant-based protein so you don’t miss out on that macro nutrient which is vital at lunch time to keep you full and keep your sugar cravings at bay.

The salad kind of reminds me of a cold version of Chilli Con Carne – an absolute favourite of mine in the winter months! Its the perfect summer salad because its light, fresh and full of flavour!

This salad is perfect for prepping on a Sunday as it will keep in the fridge for 4-5 days as long as the beans are keep separate from the salad mix. I love using the containers pictured from Sistema (bought from Coles Supermarket) because they have multiple compartments to keep everything separate and fresh. Alternatively, you could just store the salad and bean mix in separate containers.

Mexican Salad

  • Servings: 3
  • Difficulty: easy
  • Print

Bean Mix

  • 1 can of organic Kidney Beans
  • 1 can of organic Black Beans
  • 3/4 cup canned corn kernals
  • 150g Mild Tomato Salsa
  • Cumin, to taste
  • Mexican Chilli Powder, to taste

Combine all ingredients and separate into 3 even servings.

Salad (quantities are up to your own preferences and appetite!)

  • Iceberg lettuce
  • Baby Spinach leaves
  • Cherry tomatos
  • Cucumber
  • Purple Cabbage
  • Optional: sauteed vegetables (I used onion, capsicum, tomato and asparagus)
  • Optional: brown rice/quinoa mix

Guacamole

  • 1 avocado, mashed
  • 1/4 red onion finely diced
  • Juice of half a lime
  • Mexican Chilli Powder, to taste
  • Black Pepper (to taste)
  • 1-2 tbsp Sweet Chilli Sauce

Combine all ingredients and separate into 3 servings.

2 thoughts on “Mexican Salad Meal Prep

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