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Mexican bean salad

 9 ratings

Prep Time:10 mins

Cooking Time:10 mins

Serves:4 Adults

Mexican bean salad

A combination of fresh and canned ingredients come together beautifully in this tasty salad! 4 of your 5-a-day!

About this recipe

Adapted from 101 Square Meals


  • 4 eggs
  • 2 avocados
  • 2 x 400g cans of mixed beans
  • 1 red onion, finely chopped
  • 250g of cherry tomatoes, halved
  • Juice of half a lime
  • 1 red chilli, deseeded and finely sliced (optional)
  • ½ teaspoon of cumin


  1. Place the eggs in a saucepan of boiling water and boil for 7 minutes, then place in a bowl of cold water to cool.
  2. Slice the avocados and place in a large bowl with the beans, onion and tomatoes.
  3. Place the lime juice, chilli and cumin in a bowl and mix.
  4. Peel the shells of the eggs when they are still warm and slice.
  5. Serve the salad with the sliced egg and dressing drizzled over it.

What you will need

  • Chopping board
  • Chopping knife
  • Mixing bowl
  • Saucepan
  • Wooden spoon

"This vegetarian meal is a great source of protein from the eggs and mixed beans"

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