Festive Mexican Bean Salad
This Mexican salad recipe adds a bright, crunchy bowl to a summer Christmas spread, with kidney beans, golden sweetcorn and a generous squeeze of lime.
A little smoked paprika gives the dressing a gentle smoky edge without making it hot. Add chilli if your guests enjoy a kick, or keep it mild for a family lunch.
Why it works on a South African Christmas table
The red pepper, green herbs and sweetcorn look festive beside braaied chicken, chops or grilled fish. Most of the preparation can happen earlier in the day, leaving only the avocado and final seasoning for serving time.
Ingredients
For the dressing
Instructions
- 1Leave the rinsed beans and drained corn in a sieve while you prepare the vegetables. Spread them briefly over a clean kitchen towel if they still look wet.
- 2Put the onion in the serving bowl with 15 ml of the lime juice. Stir and leave for 10 minutes to soften its sharpness.
- 3Meanwhile, cut the pepper and cucumber into small, even pieces. Halve the tomatoes, cutting any particularly large ones into quarters.
- 4Combine the remaining 25 ml lime juice with the olive oil, honey, cumin, smoked paprika, salt and black pepper in a small jar. Close the lid firmly and shake until the honey is incorporated.
- 5Add the beans, corn, pepper, cucumber and tomatoes to the onion, keeping its lime juice in the bowl. Pour over the dressing and turn everything together with two large spoons.
- 6Cover and chill for 20 minutes, or until needed later the same day. Stir again before serving so the dressing at the bottom coats the vegetables.
- 7Peel and stone the avocado, then cut it into bite-sized chunks. Gently mix it into the salad with the coriander and optional chilli. Taste, adjust the seasoning and serve promptly.
Nutrition (per serving)
- Calories
- 315 kcal
- Carbohydrates
- 33.2 g
- Protein
- 8.4 g
- Fat
- 18.8 g
- Saturated fat
- 2.7 g
- Sugar
- 7.7 g
- Fibre
- 9.8 g
- Sodium
- 687 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Allow 25 minutes for preparation plus at least 20 minutes of chilling; there is no cooking required.
- For an early start, prepare the beans, corn, pepper and dressing a day ahead and refrigerate in separate covered containers. Cut the cucumber and tomatoes on serving day for better crunch.
- Serve small bowls at a time and keep the rest refrigerated. Do not leave the salad out for more than two hours, or one hour when temperatures exceed 32°C.
- For a vegan Christmas side, replace the honey with 5 ml sugar and shake the dressing until dissolved.
Frequently asked questions
Can I use another type of bean?
Yes. Substitute about 240 g drained black beans or butter beans. Rinse tinned beans and drain them well before mixing.
What can I use instead of coriander?
Flat-leaf parsley works well, or use a small handful of finely sliced spring onion greens for a fresher onion flavour.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days, provided the salad has not stood out too long. The avocado may darken and the vegetables will soften; this salad is best on the day it is assembled.
