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Kidney beans, avocado and coconut salad
This simple chopped salad has BIG flavors – coconut, avocado, corn, pepper, celery. Topped with a delicious homemade vinaigrette! Healthy, delicious and super fresh.
Course
Lunch, Main Course, Salad, Side Dish
Cuisine
Mediterranean, World Cuisine
Prep Time
13
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
13
minutes
minutes
Servings
4
Calories
414
kcal
Author
Ramona Sebastian
Cost
£5
Equipment
knife
chopping board
jar
Ingredients
For the salad:
2
cans
kidney beans
(red)
1
can
sweet corn
(organic)
1
handful
coconut
(fresh, diced)
2
cans
tuna
(in brine)
2
medium
avocados
1 ½
medium
peppers
(red)
½
medium
pepper
(green)
2
stalks
celery
1
medium
onion
(red)
3
tablespoon
coconut
(fresh, grated) for garnishing
1
pinch
salt
to taste
1
pinch
pepper
to taste
1
pinch
chili
(red) to taste (optional)
For the dressing:
2
tablespoon
balsamic vinegar
1
clove
garlic
(finely grated) (optional)
1
tablespoon
olive oil
½
tablespoon
mustard
½
lemon or lime
juice
(optional)
Metric
-
US Imperial
Instructions
Dice all diceable ingredients, coconut, red and green pepper, celery, red onion and place in a larger bowl.
Open the tuna cans, beans and corn.
Drain and wash the beans and add to the diced veggies.
Add the drained tuna and the corn.
In a jar, mix all dressing ingredients, place lid on and give it your best shake ever.
Drizzle the dressing, serve and enjoy!
Notes
! These should be the nutrition facts for 1 serving of this recipe.
Total servings for this recipe: 4
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Nutrition
Calories:
414
kcal
|
Carbohydrates:
38
g
|
Protein:
23
g
|
Fat:
22
g
|
Saturated Fat:
4
g
|
Cholesterol:
31
mg
|
Sodium:
261
mg
|
Potassium:
1082
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
775
IU
|
Vitamin C:
66.4
mg
|
Calcium:
48
mg
|
Iron:
2.8
mg