Mexican food would have to be one of the yummiest cuisines on the planet.
Full of delicious flavours, fresh ingredients and bright colours, it’s also one of the most visually appealing meals you can pop on your plate.
While the way your food looks isn’t as important as the way it tastes, creating a meal that looks good is actually very beneficial.
This is especially important when you’re following a weight loss or healthy eating plan.
It’s human nature to select the foods that have immediate appeal. This is why restaurants and fast food chains spend big bucks on food stylists for their advertisements; to make the food look mouthwateringly appealing.
These kind of ads, usually for high fat, high calorie foods, also paint healthier options as ‘boring’ and ‘uninteresting’ (think a soggy lettuce leaf with a sliver of cucumber and tomato, not very exciting or drool worthy).
This however, couldn’t be further from the truth! Healthy foods are bursting with (all natural) colour and flavour. Mexican food is a great example of this.
Greens, reds and yellows all clash together to create delicious, weight loss friendly fare that is just dying to be scooped up with a fork.
This salad is a fantastic example of food that looks and tastes great but is low in fat and calories and high in the good stuff like protein and fibre.
Enjoy!
Ingredients
- 500g lean beef (rump or fillet is ideal)
- 1 cup of corn kernels (fresh or from a can)
- 1 cup of no added salt four bean mix, rinsed and drained
- 1 vine-ripened tomato, diced
- 1/2 red or green capsicum, diced
- 1/2 ripe avocado, scooped from skin and cut into chunks
- 1/2 lemon
- 1 tsp chilli powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- Vegetable oil spray
Directions
- Combine spices in a small bowl.
- Using clean fingers, rub spice mix into beef, pressing into the flesh and coating evenly.
- Spray a non-stick frypan with vegetable oil spray and heat over high heat.
- Pan fry beef until cooked through.
- Remove beef from the pan and place on a plate. Cover with foil and allow to rest for 5-10 minutes.
- In a large bowl, combine corn, beans, capsicum and tomatoes.
- Spritz lemon juice over the top of the corn and bean mix and toss gently to coat.
- Add avocado chunks.
- Remove foil from beef and slice thinly.
- Place on top of salad and serve will still warm.
Serves 4 – Calories per serve – 322
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