MEXICAN BEAN SALAD

MEXICAN BEAN SALAD

I hosted my lady friends for luncheon yesterday. We have been friends for 16 years. We are meeting every fortnight, some times  at a restaurant , mostly  at one of us home.
We are not young anymore and some of us have health problem. We have decided to eat light and serve just salad . It is not easy to find different salad every time. This time I wanted to make something new. This recipe is one of them. I am going to give others later. I made this salad inspired from Mexican Cuisine. My friends loved it hope you will too.


INGREDIENTS

1  can (29oz-822g)  red kidney beans or pinto beans
1 sachet Fajta seasoning mix
1/2 cup hot water
1/2 cup olive oil
1 ripe avocado, diced
1 small red onion, diced
2 medium tomatoes, diced
1 red Jalepeno pepper, diced
1 cup fresh coriander, cilantro, chopped
2 tbsp. lemon juice
1 tsp salt

Most canned beans are packet in a thick and salty liquid. It is good to rinse before use. Pour beans in a colander, rinse well with cold running water and drain. Place beans in a pan add Fajita seasoning mix and water. Bring to boil and simmer 10 minutes. Turn of heat and pour olive oil and let it cool.
Cube avocado, tomato, onion and Jalepone pepper. Place in a bowl. Pour lemon juice, add salt and chopped coriander. Mix well.
Put the cooled beans in a large serving bowl. Place vegetable mixture on top of beans. Serve with tortillas chips.