Mexican bean salad

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1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

Make it a meal

For a tasty supper or lunchbox snack, pile the Mexican bean salad into the centre of a flour tortilla or stuff into a pitta, then grate over some cheddar and add a dollop of natural yogurt. Roll up the tortilla or close over the pitta tightly and eat.

Per serving

430 kcalories, protein 20g, carbohydrate 25g, fat 29 g, saturated fat 3g, fibre 10g, salt 1.61 g

'This bean salad was quick to make and the recipe easy to follow - great for a light lunch or supper. We really enjoyed the combination of beans and avocados, too.'

Latest comments and suggestions

• Kimberley

  11 February 2008

  Kimberley rated and commented on this recipe

  

  Simple and easy to make, served with fajitas and potato wedges - everyone loved it!

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• Lynsey

  22 February 2008

  Lynsey rated and commented on this recipe

  

  Delicious and quick - used leftovers for lunchbox the next day

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• siobhan

  23 June 2008

  siobhan rated and commented on this recipe

  

  I made this as part of a cold buffet and used the same bottled dressing as recommended(despite my reservations) and it was delicious! Everyone wanted the recipe!

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• Maria

  18 September 2008

  Maria commented on this recipe

  Some of the pictures of your recipes do not show on my computer. I get a small square with a red X in it. This does not usually happen. Can you help?

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• Louisa!!

  20 September 2008

  Louisa!! commented on this recipe

  Maria you may need to download something to view them, or it might just be your web browser!

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• Gillian

  07 January 2009

  Gillian commented on this recipe

  If you want to use leftovers in a lunch box, put the stone from the avocado in with the salad until you are ready to eat it and it prevents the avocado going brown. It works!

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• Nazia Peeroo

  28 January 2009

  Nazia Peeroo commented on this recipe

  Seems very delicious. But I don't think in Mtius I'll get the English Provender Company Lime & Coriander dressing. What can i use instead??

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• Bolette

  20 May 2009

  Bolette rated and commented on this recipe

  

  Loved it!

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• chefroz

  10 August 2009

  chefroz rated and commented on this recipe

  

  tasty and filling - the egg and beans make this substantial enough to be a main meal

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Ingredients

• 4 eggs
• 2 avocados , peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion , finely sliced
• large bunch coriander , leaves only, roughly chopped
• 250g punnet cherry tomatoes , halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli , deseeded and finely sliced
• ½ tsp cumin

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 4 eggs
• 2 avocados , peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion , finely sliced
• large bunch coriander , leaves only, roughly chopped
• 250g punnet cherry tomatoes , halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli , deseeded and finely sliced
• ½ tsp cumin

Per serving

430 kcalories, protein 20g, carbohydrate 25g, fat 29 g, saturated fat 3g, fibre 10g, salt 1.61 g

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