Mexican Salad with Kidney Beans, Corn and Avocado

Mexican Salad with Kidney Beans, Corn and Avocado : Kidney beans, corn, tomatoes and avocado, brightened with a lime and cumin dressing. Colorful, spicy and very filling.

• 4 servings
• Preparation 15 min
• Cooking 0 min
• Total 15 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : mexican salad with kidney

• 400 g cooked kidney beans, drained
• 200 g corn kernels
• 3 tomatoes
• 1 ripe avocado
• 1 red onion
• 1 red bell pepper
• 1 handful of fresh cilantro
• 4 tbsp olive oil
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 pinch of salt

Preparation : mexican salad with kidney

1. Rinse and drain the kidney beans and corn, then place them in a salad bowl.
2. Add the diced tomatoes and bell pepper and the sliced red onion.
3. Put the cilantro, oil, lime juice, cumin, paprika and salt in the bowl.
4. Blend the dressing. 10 secspeed 6
5. Pour over the salad and toss.
6. Add the diced avocado at the last moment and serve chilled.

Storage: 1 day in the refrigerator, with the avocado added at the last moment.

You can make this dish stress free with simple ingredients. Allow about 15 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.