Mexican Bean Salad

This bean dish is rich in B vitamins and magnesium, which are required by the body to help convert food into energy used by cells.


Serves 2
adults
556
Kcals
per serving

20 Mins
prep

10 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

2 corn on the cob (250g)
1 x 400g can black beans, drained and rinsed (220g)
1 small avocado peeled, stoned and cut into chunks (100g)
Cherry tomatoes, halved  (200g)
4 large spring onions, roughly chopped (40g)
Vegetarian feta cheese, crumbled (80g)

For the dressing

1 tsp ground cumin (3g)
1 tsp Tabasco sauce (5ml)
4 tbsp lime juice (60ml)
1 tbsp sherry vinegar (15ml)
2 tbsp extra virgin olive oil (30ml)
Pinch of salt
Pinch of ground black pepper

Method

  1. Bring a large saucepan of water to the boil. Add the corn to the pan and cook for 10 minutes until tender. Drain the sweetcorn and rinse under cold water. Once cooled, remove the kernels by holding the cob at one end and carefully slicing the kernels off. Place them in a large bowl.
  2. Add the beans, avocado, tomatoes and spring onions to the bowl with the sweetcorn and combine the ingredients together.
  3. Mix the dressing ingredients together in a small bowl and season with the salt and ground black pepper.
  4. Pour the dressing over the salad and toss well. Scatter the feta over the top of the salad and serve.
Back

Nutritional information per serving

556kCal, 2325kJ
23.1g
32.5g
9.8g
45.4g
7.9g
12.2g
660mg

© The Vegetarian Society