NewsBite

Advertisement
Good Food logo

Mexican cannellini bean salad with lime and haloumi recipe

Adam Liaw
Adam Liaw

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

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.

Advertisement

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. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.smh.com.au/goodfood/recipes/mexican-cannellini-bean-salad-with-lime-and-haloumi-recipe-20170807-gxqxtj.html