Mexican bean salad

INGREDIENTS

• 4 eggs
• 2 avocados , peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion , finely sliced
• large bunch coriander , leaves only, roughly chopped
• 250g punnet cherry tomatoes , halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli , deseeded and finely sliced
• ½ tsp cumin