Avocado, Kidney Bean & Coconut Salad with Lime Dressing

I love salads. They are quick to assemble, simple to prepare, and a healthy option that can help with weight management when desired.

Salads are versatile: light and delicious any time of day—breakfast, lunch, or dinner. They can be a main course or a side dish depending on what you include.

This kidney beans, avocado, and coconut salad is one of my favourites because it feels refreshing, and the coconut adds a subtle exotic twist that lifts the whole dish.

After a long day at work I often want something balanced and fast to prepare. I’ve made variations of this salad many times, and adding coconut was a recent experiment that worked beautifully. My family usually humours my cooking experiments and sometimes even says they enjoy the surprise of not knowing what will be for dinner.

Alternatives

If you don’t like coconut, leave it out. You can also add a dash of freshly minced garlic to the dressing for extra flavor.

Many ingredients can be added to or swapped in this salad to suit your taste:

– Cherry tomatoes
– Carrot
– Cucumber
– Fresh herbs such as parsley (I often add parsley, though I omitted it here to preserve the coconut flavor)

The vinaigrette can be kept simple with a lemon drizzle; key lime pairs especially well with coconut.

Can I make this salad ahead?

Yes. It often tastes even better the next day. If preparing ahead, store the main salad in the refrigerator and add avocado, fresh herbs, and the vinaigrette just before serving to keep textures and flavors bright.

Delicious!

Other salad recipes you may like:

Salmon salad

Haricot beans and yacon salad

Orzo and chicken salad

Let’s get chopping!

Kidney beans, avocado and coconut salad

A chopped salad with bold flavors—coconut, avocado, corn, pepper, and celery—topped with a simple homemade vinaigrette. Healthy, refreshing, and easy to make.

Course: Lunch, Main Course, Salad, Side Dish

Cuisine: Mediterranean, World Cuisine

Prep Time: 13 minutes

Cook Time: 0 minutes

Total Time: 13 minutes

Servings: 4

Calories: 414kcal

Author: Ramona Sebastian

Cost: £5

Equipment

• knife
• chopping board
• jar

Ingredients

For the salad:

• 2 cans kidney beans (red)
• 1 can sweet corn (organic)
• 1 handful coconut (fresh, diced)
• 2 cans tuna (in brine)
• 2 medium avocados
• 1 ½ medium red peppers
• ½ medium green pepper
• 2 stalks celery
• 1 medium red onion
• 3 tablespoon coconut (fresh, grated) for garnishing
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 pinch red chili to taste (optional)

For the dressing:

• 2 tablespoon balsamic vinegar
• 1 clove garlic (finely grated) (optional)
• 1 tablespoon olive oil
• ½ tablespoon mustard
• ½ lemon or lime juice (optional)

Instructions

• Dice the coconut, red and green pepper, celery, and red onion. Place them in a large bowl.
• Open the tuna, beans, and corn.
• Drain and rinse the beans, then add them to the diced vegetables.
• Add the drained tuna and the corn to the bowl.
• In a jar, combine the dressing ingredients, secure the lid, and shake until emulsified.
• Drizzle the dressing over the salad, gently combine, garnish with grated coconut if using, and serve.

Notes

Nutrition facts shown are per serving. Total servings: 4.

Did you make this salad?

Tell me how you liked it. Did you swap any ingredients or add a personal twist?

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Enjoy!

Nutrition

Calories: 414kcal
|
Carbohydrates: 38 g
|
Protein: 23 g
|
Fat: 22 g

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