Saturday, 12 September 2015

Avocado & Bean Salad

Avocado & borlotti bean salad

Goodness, I've been a hopeless blogger this summer. A busy period of trying to finish my thesis (nearly there, honest!), combined with a number of other commitments, has meant I just haven't had as much time as usual to come up with new recipes - or even write up some of my recent trips (although I'll be getting on with that soon, I hope).

Being ridiculously busy doesn't always leave much space for kitchen experiments but throwing together a new salad takes literally as long as is needed to prepare the individual ingredients, which makes it a great option.

Yesterday's creation was the product of a few different influences.

First, I've recently been sent an unexpected box of avocados by the Peruvian food board. This is utterly lovely of them, but Andy can't stand avocado, so I have to eat them all by myself. That's six whole avocados to just one Rachel... so I wanted to do something more interesting than my usual habit of just drizzling them with oil and pepper. (Although both oil and pepper did make their way into this recipe.)

Then there were some semi-dried herbs that have been sitting in my fridge for a couple of weeks, waiting for a suitable opportunity. These were a gift from Gourmet Garden, and they're a really cool concept: herbs that taste (almost) as good as fresh, rather than the papery dried stuff, but with a much longer shelf life. I'll definitely be buying more of these packets, especially the coriander.

Avocado & borlotti bean salad

And then there was the inspiration: I used to work in a group that had an annual Christmas bring-and-share lunch, and every year, someone brought an amazing salad of red kidney beans, red onion, and handsful of chopped herbs. This, I decided, would be amazing with the addition of avocado.

I used borlotti beans as I happened to have a tin going spare, but you could use any kind of beans - I think a mixture would work well, particularly with a few chickpeas.

Avocado & Bean Salad
Serves 2

1 large avocado
1 tin (400g) borlotti beans
¼ small red onion
1-2tbsp chopped coriander
1-2tbsp chopped parsley
1tbsp olive oil
1tsp balsamic vinegar
fresh black pepper (to taste)
a large handful of mixed salad leaves

  1. Dice the avocado.
  2. Wash and drain the beans.
  3. Finely dice the red onion.
  4. Combine all ingredients (except salad leaves) in a bowl and toss together. Season to taste.
  5. Divide the leaves between two plates, and top with avocado & bean mixture.


rosaria williams said...

Wonderful! I have learned to like avocado, and try to include it often on sandwiches, salads, even on fruit salads. Gorgeous taste.

Rachel said...

I seem to remember my mother had a recipe for an avocado and lime mousse/jelly which I liked even though I'm not keen on avocado. Might be worth trying for Andy?

Steph Lovelady said...

Those half-dried herbs are intriguing. I wonder if it would be possible to make them yourself. We have dozens of basil plants in the yard and I don't think I can use them all before it gets cold.

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