Mixed Bean Salad With Vegetables And Avocado

Bean Salad With Vegetables And Avocado

Simple refreshing bean salad made in minutes. You can eat it as a side dish or a main meal. It is best eaten fresh but it will also keep in the fridge for up to three days.
On meatless days I like to eat beans as they are a great source of protein, complex carbs and fibre.
Not only do they taste lovely but they also contain powerful nutrients including antioxidants, vitamins and minerals, such as copper, folate, iron, magnesium, manganese, phosphorous, potassium and zinc. So many reasons for eating beans on a regular basis.

Mixed Bean Salad With Vegetables And Avocado
Mixed Bean Salad With Vegetables And Avocado

Makes: 2 portions
Preparation time: 15 minutes


  • 1 can beans
  • 1 large avocado
  • 2 heirloom tomatoes
  • 1 large cucumber
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 cup shallots
  • 1 tbsp fresh parsley
  • 1 tbsp toasted pumpkin seedssalt and pepper to taste
  • salt and pepper to taste


  • 1 tbsp pumpkin seed oil
  • 1 tbsp balsamic vinegar


  1. Prepare the dressing. In a small mixing bowl mix together pumpkin seed oil and balsamic vinegar.
  2. Set aside.
  3. Simply chop all the vegetables into small pieces, transfer to a mixing bowl and dress with dressing.
  4. Decorate with avocado and parsley. For extra crunch, sprinkle with toasted pumpkin seeds.


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