Usuba
Mexican-Style Bean and Egg Salad
A light and nutritious salad with canned beans, avocado, tomatoes, and boiled eggs. A spicy dressing with chili pepper and cumin gives the dish a distinctive Mexican flavor. Perfect as a standalone dish or as a side to tortillas.
- Total
- 10 min
- Standard serving
- 407.7 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Lower the eggs into boiling water and cook for 6.5 minutes. Transfer to a bowl of cold water and let cool.
- 2
Step 2
Slice the avocado and place it in a large bowl. Add the beans, cilantro, and cherry tomatoes.
- 3
Step 3
In a separate bowl, mix 3 tablespoons of salad dressing with finely chopped chili pepper and cumin.
- 4
Step 4
Peel the cooled eggs and cut into quarters. Mix the salad with spicy dressing and arrange the eggs on top. Serve immediately, optionally with toasted tortillas.
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