
Mexican Bean Salad
A vibrant and nutritious Mexican bean salad with fresh vegetables and a zesty lime dressing.
Equipment
- Chopping board
- Chopping knife
- Saucepan
- Mixing bowl
- Wooden spoon
- Stove
Ingredients
- 4 eggs
- 2 avocados
- 2 x 400 g tin mixed beans rinsed and drained
- 1 red onion finely sliced
- 250 g cherry tomatoes halved
- 1/2 lime juiced
- 1 red chilli de-seeded and finely sliced (optional)
- 1/2 tsp cumin
Instructions
- Place the eggs in a saucepan of boiling water and boil for 7 minutes, then place in a bowl of cold water to cool.4 eggs
- Slice the avocados and place in a large bowl with the beans, onion and tomatoes.4 eggs
- Place the lime juice, chilli and cumin in a cup and mix.4 eggs
- Peel the shells of the eggs when they are still warm and slice.4 eggs
- Serve the salad with the sliced egg and dressing drizzled over it.4 eggs
Notes
A combination of fresh and tinned ingredients come together beautifully in this tasty salad.
Nutrition per Serving
Calories: 255kcalCarbohydrates: 16gProtein: 9gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 164mgSodium: 79mgPotassium: 776mgFiber: 8gSugar: 4gVitamin A: 805IUVitamin C: 45mgCalcium: 57mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!
Easy to prepare and healthy. Tastes good as well but nothing fancy.