Texan-style Bean Salad with Avocado & Lime Dressing

Serving size

1 person 2 people 4 people

Ingredients

3 spring onion
140g sweetcorn

(sweetcorn, water, salt)
2 pepper
1 onion
2 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
2 unwaxed lime
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.)
200g baby tomatoes
230g black beans

(Rehydrated black beans, water, salt.)
2 avocado
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
40g rocket

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	595Kcal
	461kJ	2489kJ
Fat	6.6g	36g
of which saturates	1.2g	6.7g
Carbohydrates	11g	61g
of which sugars	2.1g	11g
Protein	2.3g	12g
Salt	0.12g	0.67g
Fibre	3.3g	18g

Back

Vegan Ready in 20 1/3 daily fibre 4 of 5 a day Low sat fat

Texan-style Bean Salad with Avocado & Lime Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: American

Food group: Vegan

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 spring onion for a splash of green.

Cooking Instructions

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.

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, thinly slice the spring onion 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