Mexican Bean Salad Recipe
|Photo by bari abikar on Unsplash|
Reduce the eggs into boiling water and cook for 61⁄2 minutes, then put in a cold water bowl to cool. Slice the avocados and place the beans, onion, cilantro, and tomatoes in a large bowl. Measure 3 tbsp of the dressing in a small bowl, then mix the chili and cumin together. Having cooled the eggs but still warm, peel off the shells and cut into quarters. Throw the salad into the eggs with the dressing and nestle. Serve with toasted tortillas immediately – delicious.