Grilled tomatoes, beans and avocado salad
This grilled tomatoes, beans and avocado salad is very versatile – you can use it as filling in taco or tortilla; serve it as a main with rice, quinoa or baked sweet potatoes; or serve it as a side dish with grilled/barbecued meat. Furthermore, it’s vegan, easy to make and really yummy!
Ingredients
Method
- Firs make the grilled tomatoes. Put them in a tray. Mix the balsamic with the oil and garlic, pour over the tomatoes. Put the tray in the oven and grill or roast them for a few minutes, until tender.
- Meanwhile, chop the onion and mince the garlic. Cut the bell pepper into small slices.
- Drain and put the drained beans and corn into a large mixing bowl, then add the bell pepper and onion.
- Mix the oil, mustard, lemon juice, spices and garlic. Season with salt and pepper and pour over the salad. Combine well.
- Cut the avocado in half, remove the stone, then cut the flesh into chunks. Add these to the salad, combine well.
- Finally, add the tomatoes (without the vine) and the jus to the salad and combine gently.