Mixed Bean and Avocado Salad

Packed with goodness, this simple salad is perfect to take to the office this January. Just ensure you keep the dressing in a separate container and add to the salad just before serving. If you aren’t keen on giving up meat, add some lean chicken or tuna..


  • 50g frozen corn
  • 1 tin mixed beans
  • 2 TB olive oil
  • ½ TB white wine vinegar
  • ½ tsp Dijon mustard
  • salt and freshly ground black pepper
  • 2 baby gem lettuce, trimmed and leaves separated
  • 6 cherry tomatoes, halved
  • ½ large avocado
  • small handful parsley, chopped to garnish


  1. Bring a small pan of water to the boil and add the frozen corn. Cook for 4-5 minutes, then drain well. Set aside to cool.
  2. Empty the contents of the tinned beans into a strainer or colander and rinse well to remove any excess starchy tin ‘juice’.
  3. Make the dressing by whisking the olive oil, white wine vinegar and Dijon mustard together in a small bowl or ramekin. Season the dressing with salt and freshly ground black pepper.
  4. Arrange the baby gem lettuce leaves onto the plates and arrange the cherry tomatoes, drained corn and drained mixed beans on the salad. Top with the avocado.
  5. Drizzle the dressing generously over the salads and garnish with chopped parsley.



Calories Per Serving

395 kcal

Macros Per Serving


25 g

of which saturates

1 g


26 g

of which sugars

4 g


11 g


12 g


Mustard, Sulphites