Go Back
Victoria Haneveer

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 6
Course: Appetizer
Cuisine: Tex Mex
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Boil the eggs for about 6 minutes.
  2. Slice the avocados and stir them with the onion, beans, tomatoes and coriander leaves.
  3. Stir 3 tablespoons of the salad dressing with the cumin and chili.
  4. Peel the eggs and cut them into quarters. Toss the dressing with the salad and add the egg quarters.
  5. Serve this delicious Mexican bean salad recipe with toasted tortillas, if you like.
  6. 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.