samedi 29 février 2020

Mexican bean salad

› 4 eggs
› 2 avocados
› 2 x 400 g tin of mixed beans, rinsed and drained
› 1 red onion, finely sliced
› 250 g of cherry tomatoes, halved
› juice of ½ a lime
› 1 red chilli, de-seeded and finely sliced (optional)
› ½ tsp of cumin
1. Place the eggs in a saucepan of boiling water and boil for
7 minutes, then place in a bowl of cold water to cool
2. Slice the avocados and place in a large bowl with the beans,
onion and tomatoes
3. Place the lime juice, chilli and cumin in a cup and mix
4. Peel the shells of the eggs when they are still warm and slice
5. Serve the salad with the sliced egg and dressing drizzled over it