Mexican Guacamole Salad | Abel & Cole
Mexican Guacamole Salad
Clock Image
Prep: 20 mins
Cook: nil
This zingy and refreshing salad combines all the flavours of a classic Mexican guacamole, tossing creamy avocado, sweet cherry tomatoes, chilli and lime with soft black beans, peppery rocket and savoury crumbles of feta cheese.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
508 kcal
(per portion)
Ingredients you'll need
  • 400g tin of black beans
  • 250g cherry tomatoes
  • 1 chilli
  • 1 red onion
  • 1 lime
  • 1 avocado
  • 50g rocket
  • ½ x 200g feta
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Drain the black beans and rinse with cold water. Shake dry and tip into a large bowl.

  • 2.

    Slice the cherry tomatoes in half. Halve the chilli, flicking out any seeds and white pith for less heat, and finely chop the chilli. Peel the onion and finely slice it. Add all three ingredients into the beans.

  • 3.

    Finely grate in the lime zest and squeeze in the juice. Pour in 1 tbsp oil and sprinkle in a good pinch of salt and pepper.

  • 4.

    Halve the avocado and scoop out the stone. Peel away the skin and slice the flesh. Add to the bowl and toss with the rocket. Pile onto plates and crumble half the pack of feta cheese over the top.

  • Tip

    You’d feta believe it
    Feta will keep for a few days wrapped in the fridge. Try adding to cooked potato with chopped parsley and chilli flakes. Mash together for a flavour-packed side dish.

This recipe is from