Recipe courtesy of Siba Mtongana

Avocado and Red Bean Salad

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

Directions

  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.

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