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Avocado and Bean Salad in Lettuce Baskets

 Avocado and Bean Salad in Lettuce Baskets


300g can red kidney beans, rinsed & drained
1 small red onion, finely chopped
2 tablespoons mild bottled tomato salsa
2 tablespoons chopped fresh coriander
8 large iceberg lettuce leaves, washed
2 tablespoons reduced fat natural yoghurt

130g can corn kernels, drained
1 green capsicum, chopped
2 vine ripened tomatoes, chopped
1 large avocado, chopped
100g toasted corn chips



1. Put the corn, kidney beans, red onion, capsicum, tomatoes and avocado in a bowl and mix to combine.

2. Fold through the salsa and coriander.  Spoon the salad into the lettuce leaves.

3. Top each lettuce cup with a dollop of yoghurt and a sprinkling of lightly crushed corn chips.


Nutrients Per Serve

Energy 1543kJ (369cal)
Total Fat 21.0g
Saturated Fat 5.7g
Monounsaturated Fat 11.0g
Polyunsaturated Fat 3.1g
Protein 11.0g
Carbohydrate 33.0g
Fibre 11.0g
Sodium 503mg
Cholesterol 0.5mg
Serves 4
Preparation Time 20 mins
Cooking Time Nil

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.