Mexican bean salad recipe
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 426.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 38.7gProtein 17.2gFibre 17.8g
Method
- 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.
- 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
