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Mexican bean salad on top of whipped avocado on a large green platter.

Mexican Bean Salad with Whipped Avocado


  • Author: Kate Alexandra
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

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.


Ingredients

Units Scale

For the salad –

  • 1 jar of black beans, drained (approx. 500g/1lb)
  • 1 jar of red Kidney beans, drained (approx. 500g/1lb)
  • 400g (14oz) mixed tomatoes – I used cherry tomatoes and large vine tomatoes
  • 1/2 cup chopped pineapple
  • 1 block halloumi
  • 1 tablespoon olive oil
  • 3 scallions
  • 2 celery sticks
  • A handful of fresh mint leaves (or use cilantro/coriander or flat-leaf parsley)

For the smoky dressing –

  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes
  • 3 tablespoons olive oil
  • Zest and juice of 1 lime
  • 1/2 teaspoon salt

For the whipped avocado –

  • 1 large avocado
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Black pepper
  • Water, to thin

Instructions

  1. Prep the salad. Chop the large tomatoes into wedges, and the cherry tomatoes into quarters. Finely dice the celery and finely slice the scallions. Chop the halloumi into large chunks.
  2. Make the whipped avocado. Add the avocado flesh, juice and zest of 1 lime, 2 garlic cloves, 2 tablespoons of olive oil, 2 tablespoons of water and 1 teaspoon of salt to a food processor or chopper and blitz until super smooth. Taste, add more salt if you like.
  3. Cook the halloumi. Add 1 tablespoon of olive oil to a small pan and fry the halloumi for a couple of minutes on each side, until golden. Set aside.
  4. Mix the dressing. Add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of chilli flakes, 1 teaspoon of sweet chilli jam, 3 tablespoons of olive oil, the zest and juice of 1 lime and 1/2 teaspoon of salt to a small bowl. Mix to combine with a small spoon.
  5. Assemble the salad. Add the black beans, kidney beans, pineapple, celery, scallions, mint leaves and tomatoes to a bowl. Pour the dressing over the salad and toss well to combine. Spread the whipped avocado onto a serving plate, then top with the salad. Serve with crispy tortilla chips on the side if you like!

Notes

INGREDIENT NOTES: I love to use jarred beans for the best flavour and texture, but you can use tinned beans if you like. If you do, you may need to add a little more salt to the dressing. I’m using tinned pineapple here, but you could use fresh.

SUBSTITUTIONS: Play around with the ingredients here – swap the pineapple for peaches, nectarines or mangoes, and add red onion, red bell pepper or other crunchy veggies. Use feta instead of halloumi, or leave it out for a vegan version. 

STORAGE INSTRUCTIONS: The salad will keep well for 5 days, stored in the fridge in an airtight container. 

  • Prep Time: 15
  • Cook Time: 5
  • Category: salads
  • Method: stove top
  • Cuisine: mexican

Nutrition

  • Serving Size: 1 bowl

Keywords: mexican salad, bean salad, taco salad