Creamy Red Bean Avocado Salad

An exciting date night with DH at the bustling night streets of Boat Quay gets us wandering into a famous Mexican restaurant Cafe Iguana. Excellent authentic delicious food and counted among few of the restaurants serving good Mexican cuisine in Singapore!! We tried everything from tacos, burritos, fajitas but the one thing that got into my heart was this salad which rather looked and tasted delish. As I have mentioned earlier, Singapore is a warm country and whipping up salads to include them in our diet becomes a more than regular practice in the household.

Typical Mexican food is always a hit among Indians. Most of my Indian friends absolutely love Mexican food! The quesadillas, salsa, beans all have a cheesy, light, limy flavor to them. Love for Mexican cuisine runs deep among the Indian bloods and whenever we dine out in a group, we make sure we sneak peak into one of the Mexican outlets to relish some of the Mesoamerican goodness!!

Creamy red bean avocado salad is one of the great foods full of taste, health and good nutrition. It has a rich creamy texture to it because of the avocados. Nothing beats a salad that has ripe and fresh green avocados tossed into it. For sure it becomes good stuff! Red beans are used as a basic ingredient which provides foundation for most of the Mexican cooking. Just like how in India we can’t live without Rajma (Red kidney beans) Chawal (rice), even Mexicans love to include a good portion of Red beans into their daily lives.

A colorful salad it is with corn, avocados, red beans, onions, tomatoes tossed together with paprika, Tabasco sauce, olive oil, salt pepper and lime juice. I served it for a weekday dinner with some oven-baked lemon butter herb barramundi and light garlic tomato cream based linguine.


Red Kidney Beans – 1 can (precooked)

Avocados – 2

Corn – 1 cup (boiled / steamed)

Onions – 1 large

Tomatoes – 2 large

Paprika – 1 tsp

Tabasco sauce – 1 tsp

Olive oil – 1 tbsp

Lime juice –  juice of 1 lime / lemon

Black pepper powder – 1/2 tsp

Salt – as per taste


I have used precooked canned red kidney beans. Drain out the water from the can.

Prepare the avocados. Remove the seeds. Slice them into cubes.


Add the chopped onions and tomatoes, corn and kidney beans.

Add all the seasonings – salt, black pepper powder, paprika, Tabasco sauce, olive oil and lime juice. Toss them together. The salad is ready. Pop it into the fridge for at least 30 mins. Serve it cold.

P.S. You could also add some chopped cilantro.

I served mine with some oven-baked fish and garlic tomato linguine.


Enjoy the delicious and nutritious salad. Flush out the toxins from your body and indulge in clean and healthy eating!!



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