Avocado and kidney bean salad recipe

  • Serves 2
  • 10 mins to prepare
  • 649 calories / serving
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blackbean avacado salad HERO

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 coat everything well with it.

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

  • 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
  • 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
  • Energy 2715kj 649kcal 32%
  • Fat 22g 32%
  • Saturates 4g 21%
  • Sugars 13g 14%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 64.4g Protein 31g Fibre 32.9g


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