Mexican bean salad recipe

  • Serves 4
  • 20 mins to prepare
  • 426 calories / serving
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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.

  1. 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.
  2. Mix in most of the tortilla chips and cheese. Serve in a large serving bowl topped with the remaining tortilla chips and cheese. 

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  • 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
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  • Energy 1779kj 426kcal 21%
  • Fat 23.1g 33%
  • Saturates 6.8g 34%
  • Sugars 9g 10%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 38.7g Protein 17.2g Fibre 17.8g


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