Spicy Mexi Bean Salad


Its healthy!  Our easy spicy Mexican salad, great as a side for Taco Tuesday.


Serves 4

  • 2 cups black or mixed beans (canned)
  • 1/4 cup corn kernals (tinned is fine)
  • 1 red or mixed colour of capsicum (chopped)
  • 1/4 red onion (chopped)
  • 1 avocado (diced)
  • 1/4 cup lime juice
  • 1/4 tsp of Scotch B Pepper Sauce or Habanero Pepper Sauce if you like it hotter 🙂
  • 1/4 tsp cumin (ground)
  • pinch salt


  1. Chop your capsicum and onion.
  2. Drain beans and corn kernals, rinse under water until clear.
  3. Combine beans, capsicum, onion, corn into a bowl. (you could also add any other crunchy fresh veggies here)
  4. In a container or jug with a lid, combine the lime juice, pepper sauce, cumin and salt.  Seal with lid and give it a good shake.
  5. Pour dressing over the salad and cool in fridge for 20-30 mins.
  6. Add chopped avocado and gently toss through the salad before serving.