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.
Topped with a healthy and light four-ingredient vinaigrette, this pantry chopped salad recipe from Junior Chef Showdown judge and mentor Jordan Andino is a great make-ahead meal for busy summer days.
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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.
Then, whisk together the remaining 2 tablespoons oil and 1 tablespoon lime juice and honey in a small bowl.
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.
Season with salt and pepper. Lastly, pour the dressing over the salad and toss to combine.