Mexican Bean Salad

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  430

• Protein

  20g

• Carbs

  25g

• Fat

  29g

• Saturates

  3g

• Fibre

  10g

• Sugar

  6g

• Salt

  1.61g

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

Directions

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.

Categories: Courses, Cuisines, Family & Kids, Healthy, More Recipes, Special Diets, Vegetarian