Mexican Bean Salad

Ingredients

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Onions

  Raw

  1 small or 70g

• Grape Tomatoes

  Freshdirect

  1 cup chopped raw or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Kidney beans

  Red, mature seeds, canned

  2 cup or 512g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Lime juice

  Raw

  1 lime yields or 44g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool.
2. Slice the avocado and dice the onion, tomatoes, and bell better. Place avocados in a large bowl with the beans, onion, cilantro leaves, tomatoes, and bell pepper.
3. Mix juice of lime with chili and cumin.
4. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters.
5. Toss the salad with the dressing and nestle in the eggs. Serve straight away.

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• Mexican Cottage Cheese Salad
• Refried Bean Mexican Casserole
• Mexican Salad in a Jar
• Mexican Pasta Salad
• Mexican chickpea salad
• Mexican Pineapple Salad