Go Back
–+ servings
5 Minute Mexican Salad
Print Pin
5 from 1 vote

5 Minute Mexican Salad

An incredibly easy peasy Mexican-inspired salad, that takes only 5 minutes to throw together and just happens to be vegetarian, vegan, gluten and dairy free – so everyone can enjoy it! (Serves 2 as a main meal or 4 as a side salad.)
Course Main Course, Salad
Cuisine British, Fusion, Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 417kcal
Author Eb Gargano

Ingredients

  • 400 g tin kidney beans drained and rinsed
  • 200 g tin sweetcorn drained
  • 150 g cherry tomatoes halved
  • 2 avocados roughly chopped
  • 1 red pepper roughly chopped
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh coriander (cilantro) plus extra for garnish
Metric - US Customary

Instructions

  • Combine the beans, sweetcorn, halved cherry tomatoes, chopped avocado and pepper in a bowl.
  • Squeeze over the juice of a lime and add in 2 tablespoons of good olive oil. Add a few twists of salt and pepper and then the chopped coriander.
  • Stir everything together thoroughly and then tip out into a serving bowl. Sprinkle over the remaining coriander and serve.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 417kcal | Carbohydrates: 46g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 15mg | Potassium: 1163mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1414IU | Vitamin C: 65mg | Calcium: 50mg | Iron: 4mg