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Avocado and kidney bean salad recipe

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blackbean avacado salad HERO
  • Recipe facts:
  • Rating: 0 stars
  • 2 Serves: 2

Put all the ingredients for the salad in a bowl.

Make the dressing by mixing all its ingredients and seasoning to taste. Pour the dressing over the salad and toss to mix and coast everything well with it.

Tip
If you are preparing this salad in advance and don't want to dress it until the last minute in order to preserve the crisp textures, brush the avocado cubes with a little of the lime juice to keep them from discolouring.

*Inspired by Tonya H. featured in the Realfood Cookbook

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Ingredients

  • 1 large can (400g) black or kidney beans, drained and rinsed
  • 2 large tomatoes, cut into chunks
  • 1 red onion, chopped
  • 6 spring onions chopped
  • 1 red chilli, deseeded and chopped or sliced into rings
  • 1 avocado, peeled, stoned and flesh cut into largish cubes
  • good handful coarsely chopped coriander
  • For the dressing
  • grated zest and juice of 1 lime
  • 1tbsp olive oil
  • ½tbsp white wine vinegar
  • salt
  • pepper
Buy ingredients
Each serving contains
  • Calories 455 23%
  • Sugar 18g 20%
  • Fat 22g 31%
  • Saturates 4.1g 21%
  • Salt 3.2g 53%
of your guideline daily amount

Click here to find out more about guideline daily amounts

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