Lunchbox recipe for 4 people, takes only 10 mins; recipe has egg, avocado, pinto bean, red onion, coriander, cherry tomato, dressing, red chilli and cumin.
Mexican bean salad
Course: Lunchbox
Servings
4
servings
Prep time
10 mins
Ingredients
- Cumin: 1/2 tsp cumin
- Coriander: large bunch coriander, leaves only, roughly chopped
- Red Chilli: 1 red chilli, deseeded and finely sliced
- Cherry Tomato: 250g punnet cherry tomato, halved
- Red Onion: small red onion, finely sliced
- Egg: 4 eggs
- Avocado: 2 avocados, peeled and stoned
- Pinto Bean: 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
- Dressing: bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
Directions
- Lower the eggs into boiling water and boil for 6 1/2 mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.
