Mexican Bean Salad

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 eggs
• 2 avocados, peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion, finely sliced
• large bunch coriander, leaves only, roughly chopped
• 250g punnet cherry tomatoes, halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli, deseeded and finely sliced
• ½ tsp cumin

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes until the yolks are set.

2. Drain the eggs, cool them under cold running water, peel, and cut each into quarters.

3. In a large bowl, combine the rinsed and drained beans, sliced red onion, halved cherry tomatoes, sliced red chilli and ½ tsp cumin.

4. Add the chopped coriander leaves and the bought dressing to the bowl, and toss gently until everything is coated.

5. Halve the avocados, cut into slices or chunks, and fold them gently into the bean mixture so they hold their shape.

6. Spoon the salad onto a serving platter or into four bowls, arranging the egg quarters on top before serving.