Mexican Red Bean Salad with Avocado
Prep time
Total time
Nutrition information per serving.
Serves: 4
  • 1 avocado
  • 2 cups (about 350 grams) of cooked red beans
  • 1 ½ cup (about 250 grams) of sweet corn
  • 1 red bell pepper
  • 1 red yellow pepper
  • 1 red green pepper
  • Half a leek
  • Tablespoon of olive oil
  • 1 lemon
  • Cayenne pepper to taste
  1. Cut off the top of the pepper and remove the seeds. Cut into thin strips.
  2. Remove the pit and skin from avocado and cut it into cubes.
  3. Cut leek into thin slices and lemon into wedges
  4. Toss bell pepper, leek, avocado, red beans and sweet corn together, sprinkle with cayenne pepper and pour with olive oil. Divide onto plates and serve with lemon wedges.
Nutrition Information
Calories: 297 Fat: 12 Carbohydrates: 42 Fiber: 16 Protein: 11
Recipe by Amazingly Tasty at