Mexican cannellini bean salad with lime and haloumi recipe

Adam Liaw
This bean salad with lime and haloumi also works as a vegetarian taco filling.
This bean salad with lime and haloumi also works as a vegetarian taco filling. Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

This salad is big on flavour and can either go on the side of the short-rib tacos or you can use it as a filling.

Ingredients

¼ cup lime juice

 ¼ cup olive oil

 1 garlic clove, minced

 1 tsp Tabasco

 2 x 400g cans cannellini beans, rinsed and drained

 1 red capsicum, cut into ½ cm dice

 1 yellow capsicum, cut into ½ cm dice

 1 red onion, finely diced

 1 avocado, cut into 1cm dice

 ½ cup finely shredded coriander leaves

 salt and black pepper, to season

 100g haloumi

Method

1. ​Whisk the lime juice, olive oil, garlic and Tabasco in a large bowl.

2. Add the remaining ingredients except for the haloumi. Mix until well combined and season with salt and pepper to taste.

3. Using a microplane grater finely grate the haloumi into fluffy shreds to cover the top of the salad.

Serve with Adam Liaw's stout-braised short rib tacos.