• 4servings
  • 10minutes
  • 430calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2 avocados , peeled and stoned

  3. 2 x 400g cans of beans,

  4. small red onion , finely sliced

  5. large bunch coriander , leaves only, roughly chopped

  6. 250g punnet cherry tomatoes , halved

  7. bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)

  8. 1 red chilli , deseeded and finely sliced

  9. 1/2 tsp cumin

Instructions Jump to Ingredients ↑

  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.

  2. Make it a meal For a tasty supper or lunchbox snack, pile the Mexican bean salad into the centre of a flour tortilla or stuff into a pitta, then grate over some cheddar and add a dollop of natural yogurt. Roll up the tortilla or close over the pitta tightly and eat.


Send feedback