Mexican Avocado & Bean Salad

This delicious Mexican salad was introduced to me by a friend. I’m no aficionado of South American cuisine and so I’m always eager to discover new recipes. I hadn’t come across Mexican salad before, and I found it to be fresh, colourful and delicious. For the meat eaters out there you could always add some strips of chicken and for the wine drinkers, this salad goes well with a chilled white.  It’s pretty healthy (if you don’t consider its fried tortilla base) and is just the thing for a light summer supper…. if the summer weather ever comes that is!


For the salad:
350g tinned sweetcorn
350g tinned black beans
1 red pepper
3 tomatoes
2 avocados
200g green beans
6 flour tortillas
10ml sunflower oil
Salt and pepper for seasoning

For the dressing:
1 red onion
1 garlic
Half a bunch of coriander
1 red chilli
10g ground cumin
60ml balsamic vinegar
120ml olive oil

To serve:
100ml sour cream


  1. Dice the red pepper, tomatoes, avocados and garlic. Top and tail the green beans, slice the onion and chilli, and roughly chop the coriander.
  2. Bring a pot of salted water to the boil, add the green beans and cook for 2 minutes.
  3. Place the pepper, green beans, avocados, tomatoes, black beans and corn into a bowl and season with salt and pepper. In a separate bowl mix the ingredients for the dressing.
  4. Heat sunflower oil in a frying pan. Cook the tortillas in the pan, one at a time, on both sides until they are crisp and golden in colour.
  5. Mix the dressing with the salad and spoon onto each tortilla. Top with sour cream.

3 thoughts on “Mexican Avocado & Bean Salad

  1. Pingback: Quick & Easy Re-fried Beans: Recipe Sunday

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