Mexican bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 eggs
- 2 avocadospeeled and stoned
- 2 x 400g cans of beans, (we used pinto beanand kidney beans, rinsed and drained
- small red onionfinely sliced
- large bunch corianderleaves only, roughly chopped
- 250g punnet cherry tomatohalved
- bottle bought good-quality dressing(we used English Provender Company Lime & Coriander dressing)
- 1 red chillideseeded and finely sliced
- ½ tsp cumin
Nutrition: per serving
- kcal430
- fat29g
- saturates3g
- carbs25g
- sugars6g
- fibre10g
- protein20g
- salt1.61g
Method
step 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.
