Mexican bean salad

Spring has arrived and the sun was shining – what better excuse to make some salads? You might have notice that I’m rather obsessed with salads – they’ll certainly be many more coming along if the sun keeps shining (it’s actually raining today, so you might get soup next!)

Beans are such a great protein boost for veggies that they make the ideal basis of a substantial salad. Since beans make me think of Mexican cuisine – here is my Mexican take on a classic marinated bean salad featuring lime, cumin, avocado and coriander. The sugary sweetness is key also. Add more chilli if you like it fiery.

Mexican Bean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 4

  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 tsp lime zest
  • Juice of 1/2 lime
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • Salt and pepper
  • 2 tins of beans, drained and rinsed (I used borlotti and kidney)
  • 1/4 red onion, finely sliced
  • 1 red chilli, finely chopped
  • Handful of cherry tomatoes, halved
  • Large handful coriander leaves
  • 1 avocado, sliced

- Mix together the sugar, vinegar, lime juice and zest, olive oil, cumin and salt and pepper.

- Add the beans, onion and chilli to the marinade. Let sit in the fridge for as long as possible for the flavours to meld.
- Add the tomatoes, coriander and avocado
- Serve

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One thought on “Mexican bean salad

  1. We eat this type of salad (though on a bed of lettuce typically) at least once a week! I love how much you love Mexican food!

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