Mexican Bean Salad

Mexican Bean Salad Healthy Recipe

4 Servings 10 min Cook

Macros/Serving: 213 Calories


4 Large Egg, Hard-Boiled
2 Cup Kidney Beans
1 Small Onions
1 Sprigs Fresh Cilantro
2 Cup chopped raw Grape Tomatoes
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tsp, ground Cumin
1 Fruit (2" dia) Limes


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.

Mix juice of lime with chili 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.