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Mexican bean salad

Mexican bean salad

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(23 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
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Ingredients

  • 4 egg

    Egg

    egg

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

  • 2 avocado, peeled and stoned

    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

    q-min

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

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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.

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Comments (24)

kateware's picture
5

This is lovely and so easy to make. A great dish to add if your cooking for a lot of people. We have made this several times as a side for chilli.

amicle's picture
4

I took this to work with me and it really was filling, maybe even a little too heavy. But flavours worked well, wasn't sure about the egg but glad I added it in the end.

tallaway's picture
5

I absolutely LOVE this. Have made it countless times now - quick, healthy and extremely filling.

carolinamoonbeam's picture
5

This was really lovely - I used a sweet chilli salad dressing instead because I couldn't find a lime and coriander one. The whole family loved it!

rebeccahales's picture
4

Yummy, I didn't have a dressing so just added some olive oil and the juice of a lime and it tasted great.

prshah's picture
5

Made this as a healthy lunchtime meal & it was really nice & filling without the knock on drowsiness.. Perfect for a working day!

tallaway's picture
5

This is really delicious - the cumin is a wonderful touch. Used a French dressing, and added sweetcorn. Lovely!

lovelyjubly's picture

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

twiggles's picture
5

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

sallyh1's picture

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

shakipax's picture
5

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

readj31's picture

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 : )

dancingbunny's picture
4

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.

amyratty's picture
5

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!

rozsch's picture
3

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

naziapeeroo's picture

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??

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!

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