Name: Mexican cannellini bean salad with lime and haloumi recipe
Cook time: 30 min
Yield: 6 to 8
Cuisine: Mexican
Ingredients: ¼ cup lime juice; ¼ cup olive oil; 1 garlic clove,minced; 1 tsp Tabasco; 2 x 400g cans cannellini beans,rinsed and drained; 1 red capsicum,cut into ½ cm dice; 1 yellow capsicum,cut into ½ cm dice; 1 red onion,finely diced; 1 avocado,cut into 1cm dice; ½ cup finely shredded coriander leaves; salt and black pepper,to season; 100g haloumi

This bean salad with lime and haloumi also works as a vegetarian taco filling.William Meppem

easyTime:<30 minsServes:6 to 8

Salad
Street food
Side dish
Family meals
Summer barbecue
Onion&leek
Avocado
Beans
Vegetarian
Gluten-free
Mexican

This salad is big on flavour and can either go on the side of the short-rib tacos or you can use it as a filling.

Ingredients

¼ cup lime juice
¼ cup olive oil
1 garlic clove,minced
1 tsp Tabasco
2 x 400g cans cannellini beans,rinsed and drained
1 red capsicum,cut into ½ cm dice
1 yellow capsicum,cut into ½ cm dice
1 red onion,finely diced
1 avocado,cut into 1cm dice
½ cup finely shredded coriander leaves
salt and black pepper,to season
100g haloumi

Method

1. Whisk the lime juice,olive oil,garlic and Tabasco in a large bowl.
2. Add the remaining ingredients except for the haloumi. Mix until well combined and season with salt and pepper to taste.
3. Using a microplane grater finely grate the haloumi into fluffy shreds to cover the top of the salad.
Serve with Adam Liaw's stout-braised short rib tacos.