A healthy Mexican bean salad packed with colour and crunch.
10
Serves
30m
Prep
–
Cook
Ingredients
Bean salad
- 400g can (162367) Edgell
Black Beans, drained - 400g can (166524) Edgell Red Kidney Beans, drained
- 400g can (163560) Alfina’s Cannellini Beans, drained
- 400g can (310) Edgell Corn Kernels, drained
- 1 red capsicum, grilled and diced
- 1 small red onion, diced
- 1⁄2 cup (59060) Alfina’s Extra Virgin Olive Oil
- 3 tbsp (66591) Sandhurst White Wine Vinegar
- ¼ cup (189362) Caterers’ Choice Lemon Juice
- 1 tbsp (155493) Caterers’ Choice Crushed Garlic
- (55770) Caterers’ Choice Fine Cracked Black Pepper, to taste
Fresh salad
- Handful of spinach
- ½ cucumber, diced
- ¼ avocado, chopped
- 2 cherry tomatoes, chopped
- ½ yellow capsicum, diced
Method
1. To make the salad
In a bowl mix all the ingredients making sure to coat in the vinegar and lemon juice.
2. To serve
Arrange the fresh salad ingredients in individual bowls and top with the bean salad.
Read the ultimate guide to creating a healthy school canteen
