Warm Mexican-Style “Salad”

I’m in another weight loss phase. However, I’m determined to ensure that calorie limitation doesn’t turn to flavour deterioration. It’s all about portion control. Having said that, tonight I was in one of those moods when I just needed to sit down to a big plate of something. This warm Mexican-style salad hit the spot and turned out rather well.

Ingredients
Half an avocado
1 tomato
A quarter of a red onion
Half a yellow pepper
A handful of coriander
1 lemon
100 grams of yoghurt
Ground cumin
Oregano
Ground cinnamon
Tabasco
1 small time of re-fried beans

Method
1. Roughly chop the vegetables and coriander and place in a bowl. Squeeze a little lemon juice over the top and mix through

2. Place a pinch of each of the remaining herbs and spices in a pot and dry roast for about 30 seconds. Turn the heat down really low and add the yoghurt and a few drops of Tabasco. Gently heat until just warm. Be really careful not to overcook as this the yoghurt will split.

3. Heat the re-fried beans until warm. It’s fine to just pop them on a plate an pit them in a microwave for about a minute.

4. Place the vegetable mix on top of the heated beans and drizzle the yogurt mixture over the top.

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Yes, using canned beans is cheating and I’m sure it would taste better if I made them myself. But there are times, especially at the end of a difficult week when you just need something quick and easy that still tastes fantastic. Also because I’m in weight loss mode again I can tell you that this recipe has approximately 444 calories.

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