Prep Time:10 mins
Understanding food allergies and intolerances
Mexican bean salad
Cooking Time:10 mins
Serves:4 Adults
A combination of fresh and canned ingredients come together beautifully in this tasty salad! 4 of your 5-a-day!
About this recipe
Adapted from 101 Square Meals
Ingredients
- 4 eggs
- 2 avocados, peeled and halved
- 2 x 400g cans of mixed beans
- 1 red onion, finely diced
- 250g cherry tomatoes, halved
- Juice of a lime
- 1 red chilli, deseeded and finely sliced (optional)
- ½ teaspoon of cumin
Method
- Place the eggs in a saucepan of boiling water and boil for 7 minutes, then place in a bowl of cold water to cool.
- Halve the avocados, carefully remove the stone and peel
- Slice the avocados and place in a large bowl with the beans, onion and tomatoes.
- For the dressing, place the lime juice, chilli and cumin in a bowl and mix.
- Remove the shells of the eggs when they are still warm and slice the eggs.
- Serve the salad with the sliced egg and dressing drizzled over it.
What you will need
- Chopping board
- Chopping knife
- Mixing bowl
- Saucepan
- Wooden spoon
"This vegetarian meal is a great source of protein from the eggs and mixed beans"
