Mexican bean salad

Mexican bean salad

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal430
  • fat29g
  • saturates3g
  • carbs25g
  • sugars6g
  • fibre10g
  • protein20g
  • salt1.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 avocado, peeled and stoned
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 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 tomato, halved
  • bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
  • 1 red chilli, deseeded and finely sliced
  • ½ tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (26)

gilsco's picture

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!

louisajn's picture

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

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
5

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
5

Delicious and quick - used leftovers for lunchbox the next day

k_watts2001's picture
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…