Mexican Bean Salad


This salad has a beautiful fresh and zesty flavor and is one of my favourite salads to take for lunch at work.


Serves 2

  • 1 tin of blackbeans (drained and rinsed)
  • 3 cobs of corn
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 spring onions, finely chopped
  • 1 green chilli, finely chopped
  • 1/4 cup coconut oil, melted
  • Salt and pepper
  • 100g dry roasted almonds roughly chopped
  • 400g cherry tomatoes, cut in half
  • 1 avocado, peeled and chopped into chunks
  • Handful of coriander, chopped
  • Handful of mint, chopped


  • Heat fry pan on medium heat with a tsp of coconut oil
  • Cut corn kernals off the cobs and add to the pan
  • Cook into slightly golden (approx. 2 mins)
  • To make the dressing, combine lime, orange juice, garlic and chilli, the rest of the coconut oil and salt and pepper
  • In a bowl add the beans, spring onions, almonds, tomatoes, avocado, herbs and cooked corn kernels.
  • Stir through dressing and serve


  • Anna Franklin

    This look LUSH!! I love a load of colour in my salads. I’m going to try this out next time I have people over for Sunday lunch. Looks really easy. Thanks!

    • Jemma

      Thanks I hope your friends enjoy it!!