Red beans salad

Apart from all the valuable micronutrients in these gorgeous veggies, this salad is high in protein. It is also very satiating and can be eaten as a meal of its own.




4 cups cooked red beans (about 1 and 1/3 dry ones),

2 tomatoes,

½ avocado,

2 lemon or lime wedges,

1 cup fresh cilantro,

1 cup fresh green onions, chopped,

2 cloves garlic.


A word of explanation about green onions – you see ½ cup on the picture. That’s because when I froze it, it was a full cup, it shrank after defrosting. I chop and freeze them in these one cup containers simply because I am unable to use the whole large bunch when they are fresh.


I recommend cooking more than needed for the salad and freezing them for your future meals. This saves a lot of time. Soak red beans overnight or for 8 hours during the day if you plan to make the salad in the evening. Place them in a pot with just enough water to barely cover them and cook until soft (see: Learn to Cook – Legumes). Leave to cool off.


Chop the vegetables and place them in a mixing bowl. Squeeze the lemon wedges, press the garlic through a garlic press and mix the ingredients together, add the beans, and mix again. Refrigerate the salad for about 30 minutes and serve.