Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Shortcut Supper
Avocado and Red Bean Salad
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 bags mixed salad leaves (arugula, baby spinach, mizuna, watercress)
  • 400 grams (14 ounces) canned red kidney beans, rinsed
  • 150 grams (5 ounces) black pepper feta cheese, cubed
  • 3 firm ripe avocados, cubed
  • 1/2 lemon
  • 1/2 cucumber, sliced into long thin ribbons using a vegetable peeler
  • 125 milliliters (1/2 cup) balsamic vinegar
  • 80 milliliters (1/3 cup) extra-virgin olive oil
  • 1 teaspoon honey
  • Salt and freshly ground black pepper

Directions

Pour the salad leaves onto a large serving platter. Top with the kidney beans, feta and avocado. Squeeze some lemon juice onto the avocado to prevent it from turning brown. Fold the ribbons of cucumber into a concertina (accordion) shape and tuck in amongst the other salad ingredients.

Mix together the balsamic vinegar, olive oil, honey and some salt and pepper in a bowl and drizzle over the salad just before serving.

Cooking Tips 3 Videos

Step-by-step photos

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