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Mexican Bean Salad

Mexican Bean Salad

with a Chilli Lime Dressing

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With so many fresh flavours and textures every mouthful of this salad is different - so much so that we’ve been known to eat the leftovers three days running! Don’t be afraid to add some hot sauce to get the flavour just right.

Tags:Egg FreeHigh FiberLactose freeVeggie
Allergens:Gluten
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
serving amount

1 packet

quinoa

1 cob

corn

2 clove

garlic

1 tin

red kidney beans

½ sachet

mild Mexican spice blend

(ContainsGluten,May contain traces of allergens)

½ bunch

coriander

1

tomato

1

avocado

1

lime

1

long red chilli

Not included in your delivery

1.5 cup

water

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2720 kJ
Fat38.7 g
of which saturates6.4 g
Carbohydrate56.3 g
of which sugars3.7 g
Protein20.8 g
Sodium480 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Strainer
Saucepan
Large Bowl
Pan
Small Bowl
InstructionsPDF
Instructions
1

To prepare the ingredients, rinse the quinoa well. Husk the corn and slice the kernels off the cob. Peel and crush the garlic, and drain and rinse the red kidney beans. Pick the coriander eaves, dice the tomato, cube the avocado, juice the lime, and finely slice the long red chilli (deseeded).

2

Place the quinoa and water in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain excess water)

3

Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the corn kernels to the pan and cook for 2-3 minutes, or until they start to sizzle and go golden. Add the garlic, red kidney beans and Mexican spice mix to the pan. Cook for a further 3 minutes, or until fragrant. Transfer the mixture to a large bowl and stir through half the coriander, the cooked quinoa, fresh tomato and the avocado (reserving a few cubes for the garnish). Set aside.

4

In a small jug or bowl combine the remaining olive oil, lime juice and long red chilli (to taste). Season with salt and pepper. Pour over the salad and stir to coat the quinoa.

5

To serve, divide the Mexican quinoa salad between bowls. Top with the remaining avocado and coriander if you like. Enjoy!