Mexican Bean Salad (V)
A tasty lunch or can be boxed up and taken out when walking.
Serves 4
Dressing made from:
For the salad mix all the ingredients except the eggs in a large bowl, Toss the salad in the dressing taking care not to bruise the avocados, leave in large salad bowl or serve in individual bowls. Add the eggs last after peeling and quartering them, arrange them on top of the salad. I pack in lunch boxes with cold packs in the lid to take out on mountainwalks.
A tasty lunch or can be boxed up and taken out when walking.
Serves 4
- 4 hard boiled eggs
- 2 large ripe avocados, peeled, stoned and sliced
- 2 x 400g tins of beans I use kidney beans and fine flageolet beans or the white haricot beans – rinsed and drained
- 1 small red onion finely sliced
- Large bunch of coriander, leaves only - roughly chopped
- 125 g of small cherry tomatoes – halved
Dressing made from:
- Juice of 1 lime
- 3 tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- ½ tsp cumin
- leaves and stalks of small bunch of coriander ( when no fresh coriander is available here I substitute chopped frozen coriander)
For the salad mix all the ingredients except the eggs in a large bowl, Toss the salad in the dressing taking care not to bruise the avocados, leave in large salad bowl or serve in individual bowls. Add the eggs last after peeling and quartering them, arrange them on top of the salad. I pack in lunch boxes with cold packs in the lid to take out on mountainwalks.