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Tex-Mex Red Bean Salad

Tex-Mex Red Bean Salad

A fresh, nourishing salad, perfect for lunches! To make the vinaigrette, we enjoy using the oil from the jar of dried tomatoes; simply top it up with olive oil.


  • 4 cups cooked red beans
  • 3 celery branches, very thinly sliced
  • ½ red Bell pepper, slivered
  • ½ green Bell pepper, slivered
  • 6 green shallots, chopped
  • 10 dried tomatoes in oil, drained and slivered
  • ¼ bouquet Italian parsley, chopped


  • 1 Tbsp Tex-Mex blend, ground
  • 2 Tbsp cider vinegar
  • ¼ cup olive oil
  • Salt, to taste


  1. 1

    Blend the spices, salt and vinegar. Let rest for 10 minutes.

  2. 2

    Mix the beans, vegetables, dried tomatoes and parsley in a large salad bowl.

  3. 3

    Add the oil to the vinegar.

  4. 4

    Pour the vinaigrette on to the salad and mix well.