Mexican bean salad

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Results 1-20

• 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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• Julie

  15 January 2010

  Julie rated this recipe

  

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• KHoll

  03 February 2010

  KHoll rated this recipe

  

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• amyratty

  11 April 2010

  amyratty rated and commented on this recipe

  

  yum! great to make on a sunday for a few lunches. instead of dressing i just squeeze over a load of fresh lime juice, fresh corriander and olive oil. does the trick!

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• teapot

  24 June 2010

  teapot rated and commented on this recipe

  

  I didn't have pinto beans so used sweetcorn instead, it was lovely. We had this as a main course between two people and it was just right.

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• Ellie

  21 November 2010

  Ellie rated this recipe

  

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• Joe Read

  07 January 2011

  Joe Read commented on this recipe

  What a lovely salad! This is a welcome addition to meal times! My good freind Coley loves a bean, and would now doubt enjoy a good nosh on this dish! I will be cooking again : )

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• shakipax

  27 February 2011

  shakipax rated and commented on this recipe

  

  Delish! Also good with fresh or tinned tuna and so easy to prepare- this will be a regular mid week meal!

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• tashashka

  06 April 2011

  tashashka rated and commented on this recipe

  

  very yummy

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• sallyh1

  21 April 2011

  sallyh1 commented on this recipe

  Great dish - and pinto beans are so good for you - more antioxidants than blueberries!

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• Twiggles

  10 May 2011

  Twiggles rated and commented on this recipe

  

  Easy & quick to prepare. I used "amyratty" dressing......healthy and tasty what more could you want ....just more!

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• JamJar

  27 June 2011

  JamJar commented on this recipe

  This has become a firm favourite! Absolutely love it. Sometimes serve it with falafal.

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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, sugar 6g, salt 1.61 g

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