Mexican bean salad

Spring has arrived and the sun was shining – what better excuse to make some salads? You might have notice that I’m rather obsessed with salads – they’ll certainly be many more coming along if the sun keeps shining (it’s actually raining today, so you might get soup next!)

Beans are such a great protein boost for veggies that they make the ideal basis of a substantial salad. Since beans make me think of Mexican cuisine – here is my Mexican take on a classic marinated bean salad featuring lime, cumin, avocado and coriander. The sugary sweetness is key also. Add more chilli if you like it fiery.

Mexican Bean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 4

  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 tsp lime zest
  • Juice of 1/2 lime
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • Salt and pepper
  • 2 tins of beans, drained and rinsed (I used borlotti and kidney)
  • 1/4 red onion, finely sliced
  • 1 red chilli, finely chopped
  • Handful of cherry tomatoes, halved
  • Large handful coriander leaves
  • 1 avocado, sliced

– Mix together the sugar, vinegar, lime juice and zest, olive oil, cumin and salt and pepper.

– Add the beans, onion and chilli to the marinade. Let sit in the fridge for as long as possible for the flavours to meld.
– Add the tomatoes, coriander and avocado
– Serve

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

One thought on “Mexican bean salad

  1. We eat this type of salad (though on a bed of lettuce typically) at least once a week! I love how much you love Mexican food!

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