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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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 2 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g cherry tomatoes on the vine
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove minced
  • For the salad:
  • 2 cups of mixed tinned beans drained (such as black, edamame, borlotti, kidney etc)
  • 1 avocado
  • 1 red or yellow bell pepper
  • 1 small tin corn drained
  • 1 red onion
  • 1 garlic clove
  • 1 tsp oregano
  • 2 Tbsp olive oil
  • 1 lemon juiced
  • 1 tsp Dijon mustard
  • 1 pinch cumin
  • 1 pinch smoked paprika
  • Salt and pepper
  • Pinch of chilli flakes optional

Method
 

  1. 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.
  2. Meanwhile, chop the onion and mince the garlic. Cut the bell pepper into small slices.
  3. Drain and put the drained beans and corn into a large mixing bowl, then add the bell pepper and onion.
  4. Mix the oil, mustard, lemon juice, spices and garlic. Season with salt and pepper and pour over the salad. Combine well.
  5. Cut the avocado in half, remove the stone, then cut the flesh into chunks. Add these to the salad, combine well.
  6. Finally, add the tomatoes (without the vine) and the jus to the salad and combine gently.