Mamta's Kitchen - A Family Cookbook

Mixed Bean and Avocado Salad

Mixed Bean and Avocado Salad

Shalini Priyadarshini

Main Side Starter Vegan Vegetarian

This is a quick salad to make, using tinned beans in brine. Example of beans that can be used are; Pinto beans, mixed beans, Bengal gram (kala chana), chickpeas, corn or any other you use in your part of the world.

Serve this salad as part of a buffet with fresh bread, as a cold meal or as a starter. Experiment with other herbs and spices of choice. It can be used as a filling for Cold Taco Shells.

Serves 4

Recipe re-written July 2015


  • For salad:
  • 1 can/tin, 300-400 gm. of black or other beans of choice (see introduction),
  • 1-2 avocado, peeled and chopped into small chunks
  • 1/2 red onion of medium size, peeled and finely chopped
  • 1/2 red pepper, deseeded and (Shimla Mirch), finely chopped
  • 1 green chilli, finely sliced (optional). Remove seeds to reduce heat.
  • 1 firm tomato, de-seeded and chopped into small pieces
  • 1 tbsp. chopped coriander leaves (cilantro) or parsley or basil or oregano
  • The dressing:
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice or a good quality vinegar. I use balsamic or cider vinegar
  • 1 tsp. sugar, brown is good. Good balsamic vinegar can be sweet enough without adding sugar.
  • 1/2 tsp. salt, adjust to taste
  • 1-2 cloves garlic, crushed (optional)


  1. Open tinned beans, place in a colander or sieve and wash with cold water, allow to drain.
  2. Combine beans & chopped salad vegetables in a bowl gently.
  3. Place dressing ingredients in jar and shake to mix.
  4. Add to the bean vegetable mix. Taste and adjust seasoning and herbs to taste.
  5. Place in a serving bowl, cover and chill before serving.


This recipe was originally created Apr 23, 2006 and last updated Jun 23, 2024

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