Saturday, 31 March 2012

Recipe: Bean and Avocado Salsa

I found this recipe absolutely ages ago and only just now uncovered it in my recipe files. The recipe is from the book "The Daily Bean" by Suzanne Caciola White. In the book, the author instructs her readers to use navy beans. For the life of me, I was unable to find a can of these so I ended up using cannellini beans instead. I found the end product to be super tasty but a bit on the watery side, so I suggest that after you have refridgerated it, to drain it as best you can before serving.

What you will need:
1 can cannellini beans, drained and rinsed
2 firm ripe avocados, diced
2 tomatoes, diced small
1 red onion (optional)
juice of one lime
2 tsp olive oil
3 tbsp fresh chopped coriander
salt to taste

Gently stir together all the ingredients. Cover with plastic wrap, put in fridge and allow flavours to blend for at least ab hour. Serve with corn chips.


  1. Two of my favourite foods - beans and avocados. Thanks for your blogging efforts - I may not be vegan but I'm certainly eating less meat, making better choices and eating more salad and veggies.


  2. Om nom nom! I am going to try this. One of my favourite meals at the moment is a combination of tomatoes and beans (with parsley, white wine vinegar, herb and garlic dressing) - so addictive!