Mexican bean salad

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Ingredients

  • 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
  • 250.0g 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

Description

Not One To Leave Your Tummy Rumbling, This Filling Salad Really Hits The Spot And Has A Spicy Kick

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