Kidney Bean, Cherry Tomato & Avocado Mix
This is the perfect mix when you feel like having something really healthy and fresh. If I’ve been out drinking over the weekend, I love to make this on a Monday to feel a bit better. You can taste and feel the goodness in the ingredients! You can serve this on sourdough toast, with baked tortillas (spread with greek yoghurt first), as a dip with baked tortilla chips, in red capsicum shells, on roasted sweet potato, on rice thins or in lettuce cups.
Servings 2
Calories 622
Ingredients
- 400 g canned kidney beans rinsed & drained
- 1 cup cherry tomatoes finely chopped
- 2 spring onions finely chopped
- 1 avocado finely diced
- 1 teaspoon red chilli flakes or use fresh red chilli or jalapeño
- 1 tablespoon extra virgin olive oil
- 1/2 lime juice squeezed
- 1 cup Fresh coriander finely chopped
- 1/2 cup cheddar cheese or tasty cheese, grated (optional)
- sea salt & cracked black pepper
Instructions
- In a medium bowl, mix all the ingredients well. Serve the bean mix on any of the above suggestions or enjoy on its own.400 g canned kidney beans, 1 cup cherry tomatoes, 2 spring onions, 1 avocado, 1 teaspoon red chilli flakes, 1 tablespoon extra virgin olive oil, 1/2 lime, 1 cup Fresh coriander, sea salt & cracked black pepper, 1/2 cup cheddar cheese