Mexican bean and sweetcorn salad

A colourful, vitamin-rich Mexican-style salad: kidney beans, sweetcorn, pepper, avocado and coriander. Rich in plant protein and fibre, it is a fresh, filling, no-cook lunch.

Prep: 15 min  |  Cook: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 405 kcal · 15 g protein · 33 g carbohydrate · 20 g fat

Ingredients

• 2 tins of kidney beans
• 1 tin of sweetcorn
• 1 pepper
• 1 avocado
• 1 lime
• 3 tbsp olive oil
• coriander

Method

1. Drain and rinse the kidney beans and sweetcorn.
2. Dice the pepper and avocado.
3. Mix everything together with the coriander.
4. Dress with olive oil and lime juice.

Nutritional benefits

Kidney beans provide plant protein, fibre and iron, the sweetcorn and pepper carbohydrate and vitamin C, and the avocado healthy fats. This complete plant-based salad is filling, needs no cooking and is ideal for a lunchbox. Naturally gluten-free and lactose-free.

Variations and substitutions

• With black beans.
• Spicy: chilli, cumin, paprika.
• As a filling for tacos or wraps.
• With tomato and red onion.

Storage and preparing ahead

Keeps for 3 days; add the avocado just before serving so it does not turn brown.

💡 Good to know

A pinch of cumin and chilli transforms this salad: they give it its real Mexican flavour.

Related reading

Discover more: vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: kidney beans · sweetcorn · pepper · avocado · lime.

You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.