Red Kidney Beans and Avocado Salad
2025-03-25- Cuisine: Inspired
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- Servings: 2 or 3
This salad is highly nutritious and simple to prepare! Beans are excellent sources of plant based protein and are rich in minerals and vitamins.
Avocados are also rich in carotenoids and provide anti-oxidant and anti-inflammatory benefits.
This salad can also be “transformed” into a nice dip (See photo).
NB: the ingredients specified in this recipe can be adjusted to your taste. You can add either more beans or more avocados.
Ingredients
- 1 large avocado, peeled and cut into cubes
- 250g of cooked red kidney beans
- 3 cloves of garlic, mashed
- 1 medium banana shallot, finely chopped
- 1 small handful of chives, finely chopped
- 1 small handful of fresh coriander or parsley, finely chopped
- Lemon juice and lemon zest, to taste
- Pickled jalapeño slices, to taste
- 2 tbsp or more of olive oil
- Salt and black pepper, to taste
Method
Step 1
If you are using tinned kidney beans, do rinse them before using. Mix all the ingredients together then, to enhance the flavours, I would suggest to refrigerate the salad for a while before serving it. Bon appétit!
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