Dinner

Mexican Bean & Corn Salad

A vibrant south-of-the-border salad with black beans, sweetcorn, cherry tomatoes, avocado, and a punchy lime and coriander dressing — naturally vegan and gluten-free.

StandardVegetarianVeganGluten Free
250
kcal
10g
Protein
26g
Carbs
10g
Fat
£0.90
Per Serving
⏱ Prep: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Black Beans (tinned) 1 tin black beans 528 kcal
Spinach (baby) 50g baby spinach 11.5 kcal
Garlic 1 garlic clove 4.9 kcal
Cherry Tomatoes 150g cherry tomatoes 30 kcal
Avocado ½ avocado 190 kcal
Olive Oil 3 tsp olive oil 132.6 kcal
Sweetcorn (tinned) 1 tin sweetcorn 172 kcal
Lime 1 lime (juice) 8 kcal
Red Onions 1 small red onion 24 kcal
Fresh Coriander 20g fresh coriander 4.6 kcal
👨‍🍳 Method
  1. 1Drain and rinse black beans. Drain sweetcorn. Halve cherry tomatoes and finely dice red onion.
  2. 2Make the dressing: blend fresh coriander, lime juice, olive oil, garlic, and a pinch of salt until smooth.
  3. 3Peel and slice avocado — brush with a little lime juice.
  4. 4Arrange spinach on a large platter or bowls.
  5. 5Add black beans, sweetcorn, tomatoes, and red onion.
  6. 6Place avocado slices on top.
  7. 7Drizzle with coriander dressing and serve.

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