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Rick Stein Nigella Lawson Peter Evans Iron Chef

Guacamole Salad with Chilli Beans

This chunky guacamole is made from avocados, which are a good source of vitamin E, good for the skin and hair. The garlicky bean salad is rich in fibre and can be whipped up in minutes.

Serves 4

Ingredients

  • 2 medium ripe avocados, halved, stoned and cut into 1cm dice
  • 1 lime, juice only
  • 2 shallots, finely chopped
  • 10 cherry tomatoes , quartered
  • 1 red chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 400g can kidney beans, drained and rinsed
  • 75g bag ready prepared watercress
  • 6 pitta bread, toasted
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Method

  1. Place the avocado in a bowl and pour over the lime juice. Add the shallots, tomatoes, chilli, 1 crushed garlic clove, and 1 tbsp of olive oil; gently mix together. Season with freshly ground black pepper.
  2. Toss the kidney beans with the remaining garlic and oil. Toss in the watercress and season well. Arrange the kidney bean and watercress salad onto the toasted pitta breads and top with the chunky guacamole.
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