Today’s Tasty Pick: Zesty Bean & Sweetcorn Crunch Salad Cups

Heeey my beautiful Fam!

I hope you are feeling happy, radiant, confident, cute, irresistible, and of course… STARVING in the best possible way!

So tell me — do you remember that lettuce cup recipe we made last week?
Well guess what? Today, we are doing a remix!

Today I whipped up something similar, but trust me, she’s her own girl:
Zesty Bean & Sweetcorn Crunch Salad Cups — and yes, the “cups” are lettuce again because… why fix what’s deliciously not broken?

This one is SUPER healthy, super light, and perfect for my veggie-loving babes who want flavour without the meat. If that’s you, oh honey… you are about to fall head over heels.

Now listen fam, I don’t know what your daily food vibe is — maybe you are vegan-ish, maybe you are protein-obsessed, maybe you are like “I will eat anything if it tastes good.”
But can I ask a teeny tiny favour?

Try this recipe. Just once.
If you hate it, we will never speak of it again. Poof — gone, erased, deleted from the universe.

Alright, enough talking…
Let me show you how to make this crunchy, zesty, super easy, super tasty little masterpiece.
Let’s cook, fam!

How to make Zesty Bean & Sweetcorn Crunch Salad Cups

Ingredients:

• 1 cup canned beans (red kidney or black beans), drained & rinsed
• 1 cup sweetcorn (fresh, frozen or canned)
• ½ red pepper, finely chopped
• ½ cucumber, diced
• 1 small carrot, grated
• 1–2 spring onions, chopped
• Handful of fresh coriander or parsley (optional)
• Juice of 1 lemon
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Pinch of chilli flakes (optional)
• Salt & black pepper
• Lettuce cups or mini tortilla boats for serving

Method:

1. Mix the base: In a bowl, combine beans, sweetcorn, red pepper, cucumber, carrot, and spring onions.
2. Make the dressing: Whisk together lemon juice, olive oil, paprika, chilli flakes, salt, and pepper.
3. Combine: Pour dressing over the salad mix and toss gently.
4. Serve: Spoon the mixture into lettuce cups or mini tortilla boats.
5. Finish: Add fresh herbs on top and a final squeeze of lemon.

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Creamy Garlic Mushroom Toast