Avocado and Red Bean Salad

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. Mix together the balsamic vinegar, olive oil, honey and some salt and pepper in a bowl and drizzle over the salad just before serving.