Mexican bean salad

al fresco beans beginners cherry tomato cherry tomatoes cumin egg eggs kidney beans lunch make ahead pinto bean pinto beans pulses red chilli red chillies summer

N/A

Source

Ingredients

4 eggs

2 avocados , peeled and stoned

2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained

small red onion , finely sliced

large bunch coriander , leaves only, roughly chopped

250g punnet cherry tomato , halved

bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)

1 red chilli , deseeded and finely sliced

½ tsp cumin

Method

Lower the eggs into boiling water and boil for 6½ 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.