Photo: Anna Pelzer
Mexican bean salad
9 ingredients
10 min + 10 min
Serves 4
openrecipes
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Estimated Nutrition (whole recipe, rough)
724
Calories
29g
Protein
30g
Fat
97g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 tomatoes , halved
- bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
- 1 red chilli , deseeded and finely sliced
- ½ tsp cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes