Mexican bean salad

Mexican bean salad
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

› 4 eggs
› 2 avocados
› 2 x 400 g tin of mixed beans, rinsed and drained
› 1 red onion, finely sliced
› 250 g of cherry tomatoes, halved
› juice of ½ a lime
› 1 red chili, de-seeded and finely sliced (optional)
› ½ tsp 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, chili and cumin in a cup 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



Mexican bean salad