Mexican bean salad

Mexican bean salad

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(29 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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Frantic Flapjack
8th May, 2017
Lovely. Served with a cheesy jacket potato.
20th Jul, 2016
When I was making the salad I received some "funny" looks from my family when I added the quarter slices of eggs, so I did 2 salads this one and a plain green salad. At the end of the meal the plain green salad was still there but this salad had all gone!!! I used Cannelli beans and Red Kidney beans and got a Chilli and Lime Salad dressing, added a little fresh lime juice to it - Result 1 large empty bowl. Went really nicely with Lemon and Herb Chicken and Piri Piri chicken and Morrocan Cous Cous. Will definitely be doing this again.
duffs10's picture
4th May, 2016
Delicious recipe - made my own chilli-lime dressing (olive oil, lime juice, dried chillies, salt and pepper whizzed up in the blender) as I try to maintain an additive-free diet so don't buy commercial salad dressings etc. Used a couple tins of mixed beans instead of the pinto/kidney specified. Photo here:
21st Aug, 2012
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.
19th Jul, 2012
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.
10th Jun, 2012
I absolutely LOVE this. Have made it countless times now - quick, healthy and extremely filling.
28th Feb, 2012
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!
27th Feb, 2012
Yummy, I didn't have a dressing so just added some olive oil and the juice of a lime and it tasted great.
11th Feb, 2012
Made this as a healthy lunchtime meal & it was really nice & filling without the knock on drowsiness.. Perfect for a working day!
20th Nov, 2011
This is really delicious - the cumin is a wonderful touch. Used a French dressing, and added sweetcorn. Lovely!


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