Mexican bean salad recipe | Good Food

Ingredients

• 4 eggs
• 2 avocados peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion finely sliced
• large bunch coriander leaves only, roughly chopped
• 250g punnet cherry tomato halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli deseeded and finely sliced
• ½ tsp cumin