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Wednesday 6 June 2012

Sluttishly Simple: Tex Mex Bean Salad

Last week it was blazing hot and I was seeking some fresh summery recipes to make for al fresco dining on my newly-cleared-of-weeds patio. I had already rustled up some coconut prawns and wanted something fresh and zingy to accompany my dinner. I came up with this Tex Mex style bean salad. Using the some key ingredients of Mexican dishes such as lime, tomatoes, avocado and black beans, this dish is incredibly quick to assemble. Within 5 minutes the salad was made and happily marinating in the fridge while I prepare my prawns. Be warned, this Tex Mex Bean Salad is incredibly more-ish, the salad was meant to have leftovers for my lunch but the boyf polished off the whole lot!

I had the tins of black beans and sweetcorn in the cupboard. The sunblush tomatoes are the marinated kind from Sainsbury's (they're my favourite) and the avocado was about to die on me, which is why the chunks are a little larger than they should be but otherwise they would turn to mush at the tossing stage.

If the weather turns nice again (finger's crossed everyone!) then make sure you have this bookmarked for your next barbeque/al fresco dinner fest.

Tex Mex Bean Salad (serves 2-4)
You will need:
  • 1 tin of black beans, drained and rinsed
  • 1 small tin of sweetcorn, drained
  • 1-2 sunblush tomatoes (standard tomatoes are also great), sliced into 1/8th's
  • 3 spring onions, finely sliced into discs
  • 1 avocado, diced
  • 1 lime, juiced
  • 3tbsp extra virgin olive oil
  • coarse sea salt and freshly ground pepper
  • optional: fresh coriander, chopped
Make it!
  • In a bowl combine the black beans, sweetcorn, tomatoes and spring onions and season with salt and pepper.
  • In a separate small bowl or cup stir together the lime juice and olive oil. Use a fork and mix thoroughly. 
  • Pour the lime olive oil mixture into the bean salad and gently toss until everything is coated. Be careful not to overdo it or the ingredients will get too mushy. Cover with cling film and refrigerate for 30 minutes.
  • Just before serving add the avocado (and coriander if using) and season with more salt and pepper to taste.


  1. This looks so good. I don't remember the last time I ate vegetables. Stupid long weekend. I'm totally making this for lunch.

  2. This is one of my favorites. Even better if you can get fresh corn and shave it off the cob. Also, if you can substitute fresh marjoram for coriander (which is a bastardization of Tex-Mex, in any case.)

    1. oooh, I've not thought to try it with marjoram. Thanks! I'll give it a try sometime soon.

  3. This looks brilliant, I'm not a massive avocado fan but I'd eat it in this.

    1. the boyf doesn't like avocado either but he ate this!


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