Kidney bean, avocado and tomato salad
This salad is full of protein and fabulous vitamin E, which keeps the skin healthy and young looking for longer.
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Kidney bean, avocado and tomato salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 can of red kidney beans
- 3 ½ oz (100 g) of fresh dates, stoned
- 3 tomatoes
- 1 avocado
- lettuce leaves
For the dressing
- 4 tbsp of olive oil
- 2 tbsp of cider vinegar
- 1 tsp of freshly chopped marjoram
- 1 tsp of Demerara sugar
- ½ tsp of dry mustard powder
- Salt and pepper
Method
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- Drain and rinse the kidney beans and place into a large mixing bowl.
- Cut the dates into quarters and add to the beans.
- Wash the tomatoes and cut into small pieces. Add to the bowl.
- Cut the avocado in half, remove the stone and peel away the skin. Cut the avocado flesh into small cubes and add to the bowl.
- Place all of the dressing ingredients into a screw-top jar and shake well to blend them together.
- Pour over the salad and toss the ingredients well.
- Arrange the lettuce leaves on a plate or serving dish and place the bean salad more or less into the centre.
- Chill in the refrigerator and then serve.
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