Spicy Mexican Bean and Green Salad

Although this recipe is a little higher in carbs than I normally include  (containing roughly 10g carbs per 100g) a  small portion (c.150g) in an otherwise low carb meal should not threaten ketosis once you are keto-adapted.

It’s super quick and easy to make, and full of gut-flora-friendly fibre, healthy fats and packed with vitamins, minerals and phytonutrients. It’s a great addition to a salad buffet and hits the spot with vegetarians.


  • 400g tin red kidney beans
  • 400g haricot/pinto/borlotti/butter beans
  • 200g sweetcorn
  • 1 large red onion chopped into bean sized pieces
  • 1 head of broccoli
  • 10 cherry tomatoes chopped in half
  • Whole chopped jalapeños chilli chopped small (fresh or pickled)
  • Generous slug of extra virgin olive oil (XVOO)
  • 2 tbsp red wine vinegar (or cider vinegar)
  • a twist of salt and pepper
  • Tabasco to taste
  • 1 large avocado chopped into bean sized pieces
  • Bunch of fresh coriander

Optional extras

  • half a cucumber chopped into bean sized pieces
  • steamed and blanched green beans shopped into bean sized pieces


  1. Using a small sharp knife trim the broccoli head into tiny florets by passing the knife about 1cm below the broccoli head. Save the stalks for soup.
  2. Combine all the ingredients except the avocado and coriander in a large mixing bowl, tossing them all together with the olive oil and vinegar. You can do this the day before if you need to, though it’s a very quick recipe.
  3. Just before you want to serve, add the avocado and coriander (and cucumber and green beans if using).
  4. Pairs well with roast chicken or lamb, salmon or tuna – or simply add some slices of griddles halloumi.


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