The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Texan-style Bean Salad with Avocado & Lime Dressing
This trending 'cowboy caviar' is packed with goodness! A medley of full-of-fibre black beans, sweetcorn and juicy peppers. Dressed in maple and zingy lime juice. Creamy avocado, cherry tomatoes and fresh-cut coriander for a splash of green.
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 avocado
- 230g black beans (Rehydrated black beans, water, salt.)
- 200g baby tomatoes
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 unwaxed lime
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander
- 1 onion
- 2 pepper
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 593
Protein: 12g
Carbs: 61g
Fat: 36g
Texan-style Bean Salad with Avocado & Lime Dressing
This trending 'cowboy caviar' is packed with goodness! A medley of full-of-fibre black beans, sweetcorn and juicy peppers. Dressed in maple and zingy lime juice. Creamy avocado, cherry tomatoes and fresh-cut coriander for a splash of green.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large bowl & a sieve
Prep & char the veg
- Chop the peppers and onion into bite-sized pieces. Drain and rinse the sweetcorn
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 6-8 mins, until softening
- Add the sweetcorn, then cook for another 3-4 mins, until the veg has softened and blackened in places
Make the dressing
- Roughly chop the coriander and place into the large bowl
- Mix with the half pack of Mexican spice mix, the juice from 1 lime, the maple & mustard dressing, 2 tbsp oil and a good pinch of salt
- Halve the tomatoes. Drain and rinse the beans. Add both to the dressing bowl
Last bits
- Thinly slice the avocados. Cut the remaining lime into wedges
- Add the rice to the vegetable pan and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Mix the charred veg and rice mix into the dressing bowl. Toss together with the rocket
- Serve the salad onto plates, topped with the sliced avocado. Garnish with the lime wedges
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