Mexican bean salad recipe

Mexican bean salad

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

Ready to shop?

Shop ingredients

Each serving contains

Energy
1780kJ 426.0kcal
21%
Fat
23g
high33%
Saturates
7g
high34%
Salt
0.9g
low14%
Sugars
9g
low10%

of the Reference intake

Carbohydrate 38.7gProtein 17.2gFibre 17.8g

Method

  1. Drain the beans andsweetcorntogether and rinse. Pat dry with kitchen paper and tip them into a large bowl with the tomatoes, red onion, spring onion,avocadosandlime. 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.

        You may also like