Guacamole Salad with Chilli Beans

Lesley Water tops toasted pitta bread with guacamole and garlicky chilli beans in this healthy snack or light lunch
By Lesley Waters
Guacamole Salad with Chilli Beans
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the guacamole

  • 2 medium ripe medium avocado, halved, stones removed, cut into 1cm dice
  • 1 lime, juice only
  • 2 shallots, finely chopped
  • 10 cherry tomatoes, quartered
  • 1 red chilli, seeds removed, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp extra virgin olive oil
  • freshly ground black pepper

For the chilli bean salad

  • 1 x 400 g canred kidney beans, drained and rinsed
  • 2 handfuls watercress
  • 1 clove garlic, crushed
  • 1 tbsp extra virgin olive oil
  • 6 pitta bread, toasted

Method

1. For the guacamole, combine the avocado, lime juice, shallots, tomatoes, chilli, garlic and olive oil in a mixing bowl. Season with freshly ground black pepper.

2. For the chilli bean salad, toss the kidney beans and watercress with the garlic and oil.

3. To serve, arrange the kidney bean and watercress salad on the toasted pitta bread and top with chunky guacamole.

Rate This Recipe

1
2
3
4
5