A little twist on the Mexican Bean Salad. It’s our go-to meal if we sometimes are too busy too cook. Pretty easy as you just need to boil the beans for an hour. =)
3 cups beans
1 cup whole kernel corn
1 big onion – diced
5-6 tomatoes – chopped
1 ripe avocado – sliced
Bunch of coriander
A lot of calamansi (Filipino lime)
1. Boil the beans for about an hour or until soft. Drain and let it cool.
2. Assemble the rest of the ingredients in a big bowl
3. Mix the dressing
4. When ready to eat, add the beans to the rest of the ingredients, pour the dressing.
5. Serve with poached egg. Top with a bit of cumin and coriander on top.