Mixed Bean Salad With Avocado
Mixed Bean Salad With Avocado
Shalini Priyadarshini
This is a quick salad to make, using tinned beans in brine. Example of beans that can be used are; Pinto beans, mixed beans, Bengal gram (kala chana), chickpeas, corn or any other you use in your part of the world.
Serve this salad as part of a buffet with fresh bread, as a cold meal or as a starter. Experiment with other herbs and spices of choice. It can be used as a filling for Cold Taco Shells. Serves 4
Recipe re-written July 2015
Ingredients
For salad:
1 can/tin, 300-400 gm. of black or other beans of choice (see introduction),
1-2 avocado, peeled and chopped into small chunks
1/2 red onion of medium size, peeled and finely chopped
1/2 red pepper, deseeded and (Shimla Mirch), finely chopped
1 green chilli, finely sliced (optional). Remove seeds to reduce heat.
1 firm tomato, de-seeded and chopped into small pieces
1 tbsp. chopped coriander leaves (cilantro) or parsley or basil or oregano
Ther dressing:
2 tbsp. olive oil
2 tbsp. lemon juice or a good quality vinegar. I use balsamic or cider vinegar
1 tsp. sugar, brown is good. Good balsamic vinegar can be sweet enough without adding sugar.
1/2 tsp. salt, adjust to taste
1-2 cloves garlic, crushed (optional)
Instructions
Open tinned beans, place in a colander or sieve and wash with cold water, allow to drain.
Combine beans & chopped salad vegetables in a bowl gently.
Place dressing ingredients in jar and shake to mix.
Add to the bean vegetable mix. Taste and adjust seasoning and herbs to taste.
Place in a serving bowl, cover and chill before serving.
Also see Salad Selection and Salad Dressings
