Mexican Bean Salad
This vibrant and flavorful salad combines creamy avocados, hearty beans, fresh veggies, and perfectly boiled eggs, all tossed in a zesty lime and coriander dressing. It's a satisfying dish that's bursting with textures and colors, making it a delightful addition to any meal. Serve it up with some toasted tortillas for a complete and delicious experience.
— Constant Cookbook
Ingredients
- 4 eggs
- 2 avocados , peeled and stoned
- 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 tomatoes , halved
- bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
- 1 red chilli , deseeded and finely sliced
- ½ tsp cumin
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 430 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.61 milligram of sodium
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