South of the Border Bean Salad
Beans are showcased in this delicious bean salad, with other south of the border ingredients like cumin, chili pepper and cilantro. This makes a great appetizer, or try it as a side dish for fish or chicken.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 mins
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 peeled, stoned avocados
- 4 eggs
- 1 bottle of salad dressing (anything you like)
- 1 sliced, de-seeded red chili pepper
- 2 x 14oz (400g) cans of beans (perhaps kidney beans and white beans)
- 1/2 teaspoon cumin
- 1 finely sliced red onion
- Chopped bunch fresh cilantro (fresh coriander) leaves
- 1/2 lb (250g) halved cherry tomatoes
Instructions
- Boil the eggs for about 6 minutes.
- Slice the avocados and stir them with the onion, beans, tomatoes and coriander leaves.
- Stir 3 tablespoons of the salad dressing with the cumin and chili.
- Peel the eggs and cut them into quarters. Toss the dressing with the salad and add the egg quarters.
- Serve this delicious Mexican bean salad recipe with toasted tortillas, if you like.
- To make the salad go further (or make a complete meal with it), spoon it into flour tortillas or pita bread and add a spoonful of plain yogurt or sour cream, as well as some grated cheese.
Find it online: https://victoriahaneveer.com/easy-starter-recipe-ideas/