Mixed Bean Salad with Red Pepper and Avocado


Equally as good as a starter, as a light vegetarian meal or as a salad accompaniment.  Great for al fresco dining.
Mixed Bean Red Pepper & Avocado

Method

  1. Make a vinaigrette by whisking together the vinegar, oil and salt and pepper in a large mixing bowl. Season to taste. 
  2. Drain the beans and rinse under cold water. Pat the drained beans dry and mix them through the vinaigrette. 
  3. Cut the red pepper into small dice and add them to the bowl along with the onion slices and the coriander. 
  4. Just before serving, quarter, stone and peel the avocado. Cut into large chunks and mix into the salad. Adjust the seasoning to taste and serve.

 

Recipe created by Cooks Academy

Ingredients


1 red pepper, deseeded and finely chopped
1 tbsp white-wine vinegar
3 tbsp extra-virgin olive oil
salt and freshly ground black pepper
½ small red onion, finely sliced
400g Epicure bean cuisine
A handful of coriander leaves, roughly chopped
1 ripe avocado



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