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Mexican bean salad

Mexican bean salad

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(25 ratings)

Prep: 10 mins Cook: 10 mins


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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  • 4 eggs



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

  • 2 avocados, peeled and stoned



    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



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


  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, questions and tips

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27th Jun, 2011
This has become a firm favourite! Absolutely love it. Sometimes serve it with falafal.
10th May, 2011
Easy & quick to prepare. I used "amyratty" dressing......healthy and tasty what more could you want ....just more!
21st Apr, 2011
Great dish - and pinto beans are so good for you - more antioxidants than blueberries!
6th Apr, 2011
very yummy
27th Feb, 2011
Delish! Also good with fresh or tinned tuna and so easy to prepare- this will be a regular mid week meal!
7th Jan, 2011
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 : )
24th Jun, 2010
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.
11th Apr, 2010
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!
10th Aug, 2009
tasty and filling - the egg and beans make this substantial enough to be a main meal
20th May, 2009
Loved it!


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