Name: Five Bean Mexican Salad
Prep time: 15 min
Yield: Serves 4
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 tsp McKenzie's Minced Garlic; To taste, McKenzie's Australian Natural Sea Salt Large Grinder; To taste, McKenzie's Whole Black Peppercorn Large Grinder

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

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

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.

Five Bean Mexican Salad