Mexican Bean Salad

Duration: Less than 30 mins

Serves: 2

This has been our go-to weeknight dinner for few years now, simply because it is filling, healthy and gets done in a jiffy. It goes well with breadsticks, flatbreads, toasted tortillas or even garlic baguettes.

Any leftovers? Stuff into a pitta bread or roll it into a tortilla and you have a tasty lunchbox for the next day.


  • 2 eggs
  • 2 avocados (peeled and stoned)
  • 400g red kidney beans (rinsed and drained)
  • 1 red onion finely sliced
  • Coriander roughly chopped
  • 10-12 cherry red tomatoes (halved)
  • 2 tbsp salad dressing
  • 1 red chilli deseeded and finely sliced
  • ½ tsp cumin powder


  • Boil the eggs, let it cool. Peel and cut into halves.
  • Slice the avocados, keep it aside.
  • In a large bowl, add the red kidney beans, onion, coriander and tomatoes.
  • Mix salad dressing (we prefer lime and coriander dressing), red chilli and cumin.
  • Add the eggs and serve.