Three Bean Avocado Salad Recipe

This is an absolutely fab recipe, truly another one of my favourites.

It is one recipe that could be very useful in this current health crisis caused by coronavirus and used as a healthy alternative to things like canned baked beans, notorious for their both salt and sugar content that can only compromise your immunity further.

It is delicious , one of my clients favourites and allows you to stock up and store ingredients in your pantry and freezer.

It is suitable for vegans and vegetarians alike.

Recipe is also perfectly balanced with optimum amount of plant proteins that one meal should have, great amount of fibre, vitamins, minerals and healthy fats. This is what you need:

the three bean salad

WHAT YOU NEED (serves 1)

200g tin chickpeas, drained and rinsed,

200g tin red kidney beans, drained and rinsed,

1/3 handful fine green beans, chopped, (if frozen, steam for 10 minutes beforehand)

1 shallot/small onion, finely chopped,

1/2 avocado per 1 teaspoon of olive oil for healthy fats if you have no avocados,

1/2 lemon, squeezed

Ground black pepper.

Fresh or dried coriander or other herbs


Combine the chickpeas, kidney beans, green beans and shallot/ onion together in a bowl.

Add the avocado or olive oil and squeeze the lemon over the salad.

Season with ground black pepper and coriander to taste. You can add some other fresh herbs too if you like!


You can make several portions of this meal, store in the fridge and consume over 3-5 days.


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