This super colourful Mexican bean salad is jam-packed with flavour. Piled on top of creamy whipped avocado and topped with crispy halloumi, it makes a protein-packed, good-for-you salad that’s perfect for meal prep, barbecues and picnics.
I was never a big fan of bean salads – they always seemed bland and uninteresting – but this salad? I am seriously obsessed with it.
It’s a wonderful mix of colourful, crunchy ingredients, and sweet and salty flavours, all tossed with a smoky, spicy dressing and piled on top of a super zesty whipped avocado sauce. If you think you don’t like bean salads, I urge you to give this one a go.
This is a fab salad year-round but would be wonderful as part of a barbecue spread, or for potlucks or picnics in summer.
Why you’ll love this salad
- Perfect for meal prep – it will keep well for 5 days in the fridge.
- Packed with protein – two types of beans and halloumi make this a protein powerhouse.
- Great for hot days – the only cooking you’ll do is the halloumi!
- Beans. I’m using a mix of black beans and red Kidney beans in this recipe. I love this combination for their colour and for their difference in size. My absolute favourite beans to use (when I’m in the UK) are from Bold Bean Co. I can’t express just HOW much more delicious these are than regular tinned beans. They’re flavourful and creamy, not dull and chalky. If you can, try to find jarred beans at the store. If not, canned will be fine, you might just need to add a little more salt to the dressing to make sure the flavour is maximised.
- Lime. We’re using two limes here – one for the whipped avocado and one for the dressing. We’ll use zest and juice, so try to use fresh limes if you can. If not, bottled lime juice will be ok – start with 2 tablespoons in both the avocado and the dressing, then add more as you taste it.
- Pineapple. I’m using tinned pineapple chunks here, but you could use fresh. You could also use peaches, nectarines or mangoes.
- Tomatoes. I like to use a mix of larger tomatoes and small cherry tomatoes, but you can use whatever you prefer. It’s also fun to use multi-coloured tomatoes!
- Halloumi. I LOVE using halloumi in salads, and here it provides both an extra hit of protein and a lovely, salty textural element. You could use feta in its place, or leave it out for a vegan salad.
How to make it
Start by making the whipped avocado, and mix your dressing.
Chop your tomatoes, celery, scallions and your halloumi into chunks. Pan-fry your halloumi until golden all over, then add everything into a large mixing bowl along with your drained black beans and Kidney beans.
Pour the dressing into the bowl and toss everything together well. Smooth the whipped avocado onto a serving platter, then pile the salad on top. Enjoy with tortilla chips on the side if you like!
Got a question?
It will keep well in the fridge for 5 days, stored in an airtight container. Give it a mix before eating it because the dressing will have settled at the bottom of the container. You can store the whipped avocado separately if you like, or just mix it together to store.
You could pair it with grilled meat or fish if you like (honey harissa chicken, miso chicken or grilled maple salmon would work well). You can also serve it as part of a larger salad spread – you could pair it with a roasted butternut squash salad, pesto potato salad or grilled broccoli crunch salad.
The lime juice in it will help this, but my favourite trick for keeping this whipped avocado from going brown is to press a piece of clingfilm directly on top of the avo in the container you’re storing it in. The discolouration comes from exposure to air, so creating a barrier like this will stop it from going brown.
Like this? You might enjoy these quick recipes that use beans
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print