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.
Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander (use half)
-
140g sweetcorn
- 2 pepper
- 1 onion
-
2 tbsp Mexican spice mix
- 2 unwaxed lime
-
60g maple and mustard dressing (Mustard)
- 200g baby tomatoes
-
230g black beans
- 2 avocado
-
500g steamed brown basmati rice
- 40g rocket
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 515Kcal |
| 470kJ | 2153kJ | |
| Fat | 6.3g | 29g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 13g | 59g |
| of which sugars | 2.2g | 10g |
| Protein | 2.5g | 12g |
| Salt | 0.14g | 0.64g |
| Fibre | 3.5g | 16g |
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.
Cooking Instructions
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 2cm chunks. 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. Season with salt and pepper
Make the dressing
- Meanwhile, roughly chop the coriander and place into the large bowl
- Mix with two-thirds of the Mexican spice mix, the juice from 1 lime, the maple & mustard dressing, 2 tbsp olive 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. Season with salt and pepper. 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
- Add the charred veg and rice into the dressing bowl. Toss together with the rocket. Season to taste
- Serve the bean salad onto plates, topped with the sliced avocado. Sprinkle over the remaining Mexican spice mix then garnish with the lime wedges
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