Mexican bean salad

Mexican bean salad

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  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.
Try

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

Recipe from Good Food magazine, September 2007.

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Taste team comment

'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

  • 11 February 2008

    Kimberley rated and commented on this recipe

    5 stars

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

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  • 22 February 2008

    Lynsey rated and commented on this recipe

    5 stars

    Delicious and quick - used leftovers for lunchbox the next day

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  • 23 June 2008

    siobhan rated and commented on this recipe

    5 stars

    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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  • 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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  • 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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  • 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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  • 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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  • 20 May 2009

    Bolette rated and commented on this recipe

    5 stars

    Loved it!

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  • 10 August 2009

    chefroz rated and commented on this recipe

    3 stars

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Meat-free salad main

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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Per serving

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

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