Quick & Easy

Mexican Bean Salad


A delicious combination salad with a Mexican twist.

Prep time:10 mins

Cook time:0 mins

Serves: 4


  • 420g can Edgell Red Kidney Beans, drained
  • 125g can Edgell Corn Kernels, drained
  • 1 small red capsicum, finely diced
  • 2 spring onions, finely chopped
  • 1 tomato, cut into wedges
  • 2 tablespoons mild chilli sauce
  • ½ avocado, thinly sliced
  • Lime wedges for serving


Step 1

Place drained Edgell Red Kidney Beans, drained Edgell Corn Kernels, capsicum, spring onion and tomato in a bowl.

Step 2

Add sweet chilli sauce and gently toss to combine. Arrange salad in serving bowls; serve with avocado and lime wedges.

Tasty Tip!

Serve with pita bread or in a mountain bread wrap. Edgell Four Bean Mix may be used in this recipe.

Mexican Bean Salad
User rating:
  • 3

Featured in this recipe

  • Red Kidney Beans 420g

    Red Kidney Beans 420g

  • Corn Kernels 125g

    Corn Kernels 125g

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