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Mexican bean salad recipe
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9 ratings
This vibrant and fresh salad works brilliantly as part of a barbecue or summer dinner. It combines classic Mexican ingredients, such as avocado and sweetcorn, with mixed beans and crunchy toasted tortilla chips. See method
Ingredients
- 2 x 400g tinned mixed beans
- 200g tinned sweetcorn kernels
- 4 large tomatoes, diced
- 1 red onion, finely diced
- 3 spring onions, sliced on the diagonal
- 2 avocados, diced
- 1 lime, juiced
- 50g (2oz) mature cheddar, grated
- 50g (2oz) tortilla chips, roughly broken
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1780kj
426kcal
21%
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Fat
23g
33%
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Saturates
7g
34%
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Sugars
9g
10%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 38.7g
Protein 17.2g
Fibre 17.8g
Method
- Drain the beans and sweetcorn together and rinse. Pat dry with kitchen paper and tip them into a large bowl with the tomatoes, red onion, spring onion, avocados and lime. Mix well and add a small pinch of salt and pepper.
- Mix in most of the tortilla chips and cheese. Serve in a large serving bowl topped with the remaining tortilla chips and cheese.
See more Vegetarian recipes