Lime Bean Salad Cups

Serves 3

So this was meant to have a mashed avo topping, however I didn’t have any avocados. How the hell did that happen???  So I whipped up a cashew cream dressing and drizzled it on top.  Totally optional. The dressing is fab with corn chips and a much better option over cheese and will store in the fridge for 2 days.  The ingredient list looks long but this salad is mainly chopping fresh veg and herbs that hopefully you have in the pantry.

I’ve used aduki beans as they are a good source of fibre and known in Chinese medicine to strengthen the kidneys.

The Salad Cups
1 can aduki beans
1 corn cob, kernels removed
1 red onion, finely chopped
1 zucchini, finely chopped
250g cherry tomatoes, halved
1 avocado, mashed
1 Cos lettuce, leaves picked off
1 large handful coriander, leaves & stems chopped
2 limes: zest of 1 & juice of 2
3 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic powder
1 tsp cumin, ground
1 tsp chili powder
1 tsp smoked paprika
½ tsp salt


  • Remove the husk from the corn and discard. Remove the kernels by standing the corn on it’s base and cutting downwards, turn the cob around & repeat until all are removed.
  • Heat a small fry pan on medium to high and add 1 tbsp olive oil. Fry the corn kernels until they start to intensify in color and brown up. Should be about 5 minutes. Set aside to cool.
  • Rinse and drain the beans and place in a medium sized bowl with onion, zucchini, tomato and coriander.
  • In a small bowl whisk the lime zest & juice, olive oil, maple syrup and the 5 seasonings on the list and add to the beans. Pop in the fridge for flavours to develop.
  • Make the cashew cream dressing if making (recipe below), or mash the avocado, or both!
  • Serve the bean mix in lettuce cups with a dollop of mashed avocado or cashew cream or even better, both!

If lettuce cups are too messy for you just chop the cos lettuce and mix in, it’ll make a yummy crunchy salad – give another squeeze of lime.

Coriander Lime Cashew Cream
3/4 cup raw cashews
I handful fresh cilantro leaves
1 garlic clove
1/2 cup water
3 tablespoons lime juice
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder

Add everything to the blender and blend on high for a minute until smooth and creamy.