Summer is on the horizon, and with more time spent enjoying the beautiful weather, the last thing you want to do is go grocery shopping or eat a heavy takeout meal. Make the most out of the longer days by opting for light, no-cook meals that are budget-friendly and will be ready to serve in no time. As an easy lunch or picnic side dish, this easy chopped salad recipe is made with pantry staples like luncheon meat, black beans and canned corn.
Jordan Andino’s Pantry Staple Chopped Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 servings
½ cup luncheon meat, chopped into ½ inch cubes
1 avocado, chopped
½ jalapeno, seeded and diced
1-½ Tbsp chopped cilantro
1 cup cherry tomatoes, sliced in halves
2 Tbsp chopped red onion
¼ cup black beans, drained and rinsed
¼ cup corn kernels
3 Tbsp olive oil, divided
2 Tbsp lime juice, divided
1 Tbsp honey
Salt and pepper, to taste
1. Heat a non-stick pan to medium-high. Add 1 tablespoon oil along with canned meat and cook for approximately 7 minutes, stirring occasionally until golden brown. Set aside to cool slightly.
2. Then, whisk together the remaining 2 tablespoons oil and 1 tablespoon lime juice and honey in a small bowl.
3. Place avocado in a large bowl and toss with the remaining tablespoon of lime juice. Add jalapeno, cilantro, tomatoes, red onion, beans, corn and cooled luncheon meat.
4. Season with salt and pepper. Lastly, pour the dressing over the salad and toss to combine.