Mexican bean salad

Mexican bean salad recipe

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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. See method

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

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

Each serving contains

  • Energy

    1780kj
    426kcal
    21%
  • Fat

    23g 33%
  • Saturates

    7g 34%
  • Sugars

    9g 10%
  • Salt

    0.9g 14%

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

Method

  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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