Mexican Bean Salad

• eggs↗4
• avocados↗2

  peeled and stoned

• cans of beans, (we used pinto bean↗2 x 400g g

  and kidney beans, rinsed and drained

• red onion↗small

  finely sliced

• corianderlarge bunch

  leaves only, roughly chopped

• punnet cherry tomato250g g

  halved

• bought good-quality dressingbottle bottle

  (we used English Provender Company Lime & Coriander dressing)

• red chilli↗1

  deseeded and finely sliced

• cumin↗½ tsp tsp

Step-by-step instructions

1. 1

   Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away – delicious with toasted tortillas.