Mexican Style Bean Salad with Avocado, Coriander, Lime & Chilli

Sharing Salad – Prep time: 15 mins

Serves 4-6

 

  • 2 tins beans; we used 1 tin black eyed beans and 1 tin red kidney beans, drained

  • 1 400g tin sweetcorn, drained

  • 100g watercress

  • 1 red onion, diced

  • 1 red pepper, diced

  • 1 avocado, diced

  • Fresh coriander, chopped

  • 1 lime, juice of ½, ½ sliced

  • 1 chilli, finely sliced

 

  1. In a bowl, toss the beans, sweetcorn, red onion, pepper and avocado together, add the juice of ½ a lime.

  2. Assemble the salad with the watercress first, followed by the bean and vegetable mixture. Sprinkle the coriander and chilli slices on top.

Photography by Lara Jane Thorpe

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