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
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
- 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.
- 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.
- 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.
- 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.
- 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