Mexican bean salad.pdf

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Mexican bean salad

Ingredients

4 egg

2 avocado, peeled and stoned

2 x 400g cans of beans, (we used

Method

Lower the eggs into boiling water and boil for 6�½ 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.

pinto bean and kidney beans,

rinsed and drained

small red onion, finely sliced

large bunch coriander, leaves only,

roughly chopped

250g punnet cherry tomato, halved

bottle bought good-quality dressing

(we used English Provender

Company Lime & Coriander

dressing)

1 red chilli, deseeded and finely

sliced

�½ tsp cumin