Serves
4
Prep
15
mins
Cooking
60
mins
Five Bean Mexican Salad
Directions
Step 1
Prepare and cook Five Bean mix according to on pack instructions. Drain and set aside.
Step 2
Wash spinach leaves, halve the cherry tomatoes, drain the corn kernels and chop the avocado into cubes.
Step 3
Make the dressing: In a small bowl, combine all the vinaigrette ingredients and stir well with a fork or a small whisk until thoroughly combined. Taste and adjust as required.
Step 4
To assemble the salad: In a large bowl, combine the cooked Five Bean mix with the spinach, tomatoes, corn and avocado. Pour over the vinaigrette dressing and gently toss together and serve.
Ingredients
- 1 1/2 cups McKenzie's Five Bean Mix
- 60g baby spinach leaves
- 10 cherry tomatoes, halved
- 420g can corn kernels, drained
- 1/2 large avocado, cubed
- 1/2 cup extra virgin olive oil
- 3 tbs red wine vinegar (can also use balsamic or white wine vinegar)
- 1 tbs wholegrain mustard
- 1/2 tbs honey
- 2 garlic cloves, crushed
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
