Mexican bean salad

Mexican bean salad

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
430
protein
20g
carbs
25g
fat
29g
saturates
3g
fibre
10g
sugar
6g
salt
1.61g

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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Method

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.

Recipe from Good Food magazine, September 2007

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Comments

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yumyum247's picture

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?

siobhanbennett's picture
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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!

lizzafezza's picture
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Delicious and quick - used leftovers for lunchbox the next day

k_watts2001's picture
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Simple and easy to make, served with fajitas and potato wedges - everyone loved it!

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