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5 from 2 votes

KIDNEY BEAN AND AVOCADO SALAD

Tasty and healthy vegan salad with plenty of protein and healthy fats. Try this easy Mexican kidney bean and avocado salad – you’ll find the recipe at mamunche.com
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 portions

Ingredients

For the salad

  • 400 g kidney beans canned
  • 1 avocado ripe
  • 1 red onion
  • 7-8 cherry tomatoes or one regular one
  • 1 red bell pepper
  • 1 handful fresh coriander or parsley

For the dressing

  • 2 tbs olive oil
  • 2 tbs lemon juice fresh
  • 1 pinch cayenne pepper
  • sea salt by taste
  • black pepper by taste

Instructions

  • Peel and chop the onion and the avocado. Cut the rest of the vegetables and green herb and transfer to a salad bowl.
  • Rinse and drain the kidney beans (canned) and add to the bowl.
  • Mix up together the dressing ingredients, add them to the salad and stir well. Enjoy!