Mamta's Kitchen

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


  • 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)


  1. Open tinned beans, place in a colander or sieve and wash with cold water, allow to drain.

  2. Combine beans & chopped salad vegetables in a bowl gently.

  3. Place dressing ingredients in jar and shake to mix.

  4. Add to the bean vegetable mix. Taste and adjust seasoning and herbs to taste.

  5. Place in a serving bowl, cover and chill before serving.

  6. Also see Salad Selection and Salad Dressings

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