Mexican Bean Salad with Avocado Salsa
This colourful Mexican bean salad is full of bright, bold flavours. A festive make-ahead salad that you can take anywhere – fiesta time!
Servings: 6 as a side
Calories: 271kcal
Ingredients
For the salad...
- 1 can red kidney beans (400 grams)
- 1 cup corn kernels (from a can)
- 2 medium carrots
- 1 red banana capsicum (pepper)
- 1 small Lebanese cucumber
- 1 bunch coriander (cilantro)
- Sea salt and cracked black pepper
For the vinaigrette...
- ⅓ cup lime juice (approximately 4 heavy limes)
- ½ cup olive oil
- 2 tsps cumin (ground)
- ¼ teaspoon chilli powder
- 1 teaspoon Cajun spice
For the salsa...
- 1 avocado
- 1 red chilli
- 2 tbsps lime juice (approximately 1 lime)
- Salt to taste
For the garnish...
- 1-2 red chillies (sliced on the diagonal)
Instructions
- Drain your can of red kidney beans and corn kernels in a colander and rinse well under cold running water. Allow to drain well and place in a large mixing bowl.
- Wash trim carrots, cucumbers, capsicum (peppers) and cut into small dice, transfer to your bowl.
- Wash coriander (cilantro), shake and pat dry and chop roughly, reserve two tablespoons for salsa and add the rest to your bowl.
- Add all your vinaigrette ingredients to a glass jar and shake until emulsified.
- Pour your dressing over your salad, season with salt and pepper and toss well until combined.
- Pit and peel your avocado then dice, wash, trim and slice chilli diagonally.
- In a small mixing bowl place the chilli, avocado, coriander leaves, lime juice then season with salt and pepper and mix well.
- Arrange the bean mix in a salad bowl, place the avocado salsa on top and garnish with chilli slices.
- Keep chilled until ready to serve.
Nutrition
Calories: 271kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 75mg | Potassium: 472mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 59mg | Calcium: 27mg | Iron: 1mg