Kidney bean and avocado salad
A salad of kidney beans, sweetcorn, tomatoes and avocado with lime.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 150 g avocado
- 15 g fresh coriander
- 200 g tomatoes
- 350 g tinned kidney beans (drained weight)
- 25 ml olive oil
- 25 ml lime juice
- 200 g tinned sweetcorn (drained weight)
Preparation
Drain and rinse the kidney beans and sweetcorn. Wash the tomatoes and coriander. Dice the tomatoes and chop the coriander. Halve the avocado, remove the stone and dice the flesh.
150 g avocado15 g fresh coriander200 g tomatoes350 g tinned kidney beans (drained weight)200 g tinned sweetcorn (drained weight)- colander
- knife
- chopping board
Mix the beans, sweetcorn, tomatoes and avocado with the lime juice and oil. Sprinkle with coriander and serve.
25 ml olive oil25 ml lime juice- salad bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration