Cool Beans Mexican Salad Bowl

This is a super simple salad recipe that lets the natural flavours of the vegetables speak for themselves! While this type of food is associated with Mexican tacos, I ate this salad when trekking in the Sahara. God knows how the vegetables stayed fresh, though our Berber guide managed to rustle this up for us on a number of occasions and I’ll always remember the freshness of the flavours and hit of hydration against the sand dunes and cracked earth.


Mexican Salad Bowl

Portion: 2+


  • 1 cucumber 
  • 1 avocado per person
  • 2 peppers 
  • 330g cherry tomatoes
  • 400g mixed beans (200g per person) in tomato sauce (or whizz up your own with tomatoes + puree) 
  • 1 red onion 
  • Small handful jalapenos 
  • Handful of parsley 
  • Handful of coriander 
  • Small handful chives 
  • Dash of rice vinegar
  • Squeeze of lime juice



  1. Dice all salad vegetables – so 1 cucumber, 2 peppers, 330g or so of cherry tomatoes (leave a handful if you are making your own bean sauce), 1 red onion, a small handful of jalapenos (to taste) and your choice whether you dice the avocado or slice it to place on top. 

    I’d recommend using a vegetable chopper to dice this seconds! Here’s the one I use or US version (Amazon Associate).

  2. Add all diced salad to a large mixing bowl with a dash of rice vinegar and squeeze of lime juice.
  3. Chop the coriander (handful), parsley (handful) and chives (small handful) and add to the mix. Mix well then serve up your portion.  
  4. Add a portion of mixed beans on top (200g per person). If you are using plain beans, you can either blend them for a bean paste or blend a few tomatoes with some tomato puree and a dash of paprika and cayenne.


  5. If you sliced the avocado, add this on top and you’re done. 

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