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Mexican Bean Salad
A delicious combination salad with a Mexican twist.
serves 4
10 min prep
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ingredients
| 420g can Edgell Red Kidney Beans, drained 125g can Edgell Corn Kernels, drained 1 small red capsicum, finely diced 2 spring onions, finely chopped 1 tomato, cut into wedges 2 tablespoons mild chilli sauce ½ avocado, thinly sliced Lime wedges for serving |
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instructions
step 1
Place drained Edgell Red Kidney Beans, drained Edgell Corn Kernels, capsicum, spring onion and tomato in a bowl.
step 2
Add sweet chilli sauce and gently toss to combine. Arrange salad in serving bowls; serve with avocado and lime wedges.
recipe tip
Serve with pita bread or in a mountain bread wrap. Edgell Four Bean Mix may be used in this recipe.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 780kJ (186Cal) | 400kJ (96Cal) |
| Protein | 6.9g | 3.5g |
| Fat - Total | 7.8g | 4.0g |
| - Saturated | 1.6g | 0.8g |
| Carbohydrate | 18.5g | 9.5g |
| - Sugars | 5.2g | 2.7g |
| Dietary Fibre | 7.2g | 3.7g |
| Sodium | 329mg | 169mg |
| Potassium | 486mg | 249mg |
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Mexican Bean Salad
Mexican Bean Salad
A delicious combination salad with a Mexican twist.
ingredients
420g can Edgell Red Kidney Beans, drained
125g can Edgell Corn Kernels, drained
1 small red capsicum, finely diced
2 spring onions, finely chopped
1 tomato, cut into wedges
2 tablespoons mild chilli sauce
½ avocado, thinly sliced
Lime wedges for serving
instructions
step 1
Place drained Edgell Red Kidney Beans, drained Edgell Corn Kernels, capsicum, spring onion and tomato in a bowl.
step 2
Add sweet chilli sauce and gently toss to combine. Arrange salad in serving bowls; serve with avocado and lime wedges.
serves 4 10 min prep recipe tip
Serve with pita bread or in a mountain bread wrap. Edgell Four Bean Mix may be used in this recipe.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au