Mexican spring bean salad
This simple salad is a fresh and green spin on the canned four-bean mix. Sub in fresh peas and broad beans when in-season, and use a plant-based cream to make it vegan.
Ingredients
200g green beans, trimmed
1 cup frozen peas, thawed
1 cup frozen broad beans, thawed
400g can black beans, rinsed and drained
juice of 1 lime
1 fresh jalapeno chilli, thinly sliced
2 tbsp extra virgin olive oil
1 small bunch coriander, roughly chopped
½ cup sour cream
natural corn chips, to serve
Method
Step 1
Blanch the beans in salted boiling water for 3 minutes, or until just tender. Add the peas and broad beans and cook for a further minute. Drain, then refresh in iced water. Peel the outer skin off the broad beans.
Step 2
Strain, then place the beans and peas in a large bowl. Add the black beans, lime juice, jalapeno chillies and oil and gently toss to coat.
Step 3
Serve topped with coriander, sour cream and corn chips.
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- Vegetarian
- Beans
- Broad beans
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- Vegan
- Modern Australian
- Salad
- Healthy
- Main course
- Summer barbecue
- Midweek dinner
- Quick & easy
- Light lunch
- Spring
Jessica Brook is a recipe writer.From our partners
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