Mexican Bean Salad

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
71%
CHOL
104%
SOD
26%

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Ingredients for 4 servings

large bunch coriander , leaves only, roughly chopped

4 eggs

½ tsp cumin

small red onion , finely sliced

bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)

2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained

2 avocados , peeled and stoned

1 red chilli , deseeded and finely sliced

250.0g punnet cherry tomatoes , halved

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