Avocado and red pepper salad with beans
Avocado and red pepper salad with beans is guaranteed to add colour to your plate. It is quick to prepare, packed with goodness and makes a tasty accompaniment to a variety of dishes.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine European
Servings 2
Calories 223 kcal
1 avocado 1 red pepper 120 g cooked cannellini beans drained 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 dessertspoon fresh ginger grated
Peel and chop the avocado and place in a bowl.
Deseed the pepper, roughly chop and add to the avocado.
Drain and rinse the cannellini beans, pay dry and add to the avocado and pepper.
Add the grated ginger, wine vinegar and lemon juice and stir gently taking care not to break up the beans.
Cover and chill until ready to serve.
Calories: 223 kcal Carbohydrates: 22 g Protein: 6 g Fat: 15 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 10 g Sodium: 139 mg Potassium: 626 mg Fiber: 11 g Sugar: 3 g Vitamin A: 2010 IU Vitamin C: 89 mg Calcium: 53 mg Iron: 2 mg
Keyword Salad, Vegan, Vegetarian