Avocado and Red Bean Salad
Avocado and Red Bean Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 466
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 13
- Sugar
- 10
- Protein
- 13
- Cholesterol
- 22
- Sodium
- 845
- Total: 10 min
- Active: 10 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 466
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 13
- Sugar
- 10
- Protein
- 13
- Cholesterol
- 22
- Sodium
- 845
- Total: 10 min
- Active: 10 min
Ingredients
2 bags mixed salad leaves (arugula, baby spinach, mizuna, watercress)
400 grams (14 ounces) canned red kidney beans, rinsed
150 grams (5 ounces) black pepper feta cheese, cubed
3 firm ripe avocados, cubed
1/2 lemon
1/2 cucumber, sliced into long thin ribbons using a vegetable peeler
125 milliliters (1/2 cup) balsamic vinegar
80 milliliters (1/3 cup) extra-virgin olive oil
1 teaspoon honey
Salt and freshly ground black pepper
Directions
- Pour the salad leaves onto a large serving platter. Top with the kidney beans, feta and avocado. Squeeze some lemon juice onto the avocado to prevent it from turning brown. Fold the ribbons of cucumber into a concertina (accordion) shape and tuck in amongst the other salad ingredients.
- Mix together the balsamic vinegar, olive oil, honey and some salt and pepper in a bowl and drizzle over the salad just before serving.
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