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Mexican salad

Name: Mexican salad
Prep time: 28 min
Total time: 28 min
Yield: 4 people
Cuisine: French
Ingredients: 250 g tinned red kidney beans; 1 avocado; 1 onion; 300 g tomato; Parsley; 3 tablespoons lime juice; 3 tablespoons olive oil; 1 teaspoon Tabasco; Salt; Pepper

This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.

99 K 3.5/5 (24 reviews)714547

Duration

30 min.

Difficulty

Easy

Last modified on: October 9^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 250 g tinned red kidney beans
2 1 avocado
3 1 onion
4 300 g tomato
5 Parsley
6 3 tablespoons lime juice
7 3 tablespoons olive oil
8 1 teaspoon Tabasco
9 Salt
10 Pepper
Total weight: 1,020 grams

Times for this recipe

Preparation

30 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

Rinse and drain the 250 g tinned red kidney beans and dry in a tea towel.

Stage 2 - ⌛ 5 min.

Prepare 1 avocado, cut into small peieces and drizzle a little lime juice over.

Stage 3 - ⌛ 5 min.

Put the avocado into a salad bowl with the prepared and finely chopped 1 onion.

Stage 4 - ⌛ 7 min.

Prepare 300 g tomatoes and chop into small pieces..

Stage 5 - ⌛ 1 min.

Add the red beans and tomatoes to the bowl...

Stage 6 - ⌛ 1 min.

...and add the chopped parsley.

Stage 7 - ⌛ 3 min.

Prepare the dressing by mixing 3 tablespoons lime juice, 3 tablespoons olive oil, 1 teaspoon Tabasco sauce, salt and pepper.

Stage 8 - ⌛ 1 min.

Pour the dressing into the bowl and mix well.

Your Mexican salad is ready.

Remarks

Give the dressing more of a distinctive flavour by adding a little lime zest.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=9 %	16 g RDI=6 %	4 g RDI=7 %	134 kcal RDI=7 %	565 kJ RDI=7 %
Per person	15 g RDI=24 %	43 g RDI=16 %	12 g RDI=17 %	344 kcal RDI=17 %	1,441 kJ RDI=17 %
Whole recipe	62 g RDI=96 %	172 g RDI=65 %	48 g RDI=67 %	1,376 kcal RDI=69 %	5,765 kJ RDI=69 %