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Mexican bean salad recipe

5 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

Serves 4
20 mins to prepare
426 calories / serving
Vegetarian

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

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

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