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Kidney Beans, Avocado and Coconut Salad

By: Ramona Cuisine from
Kidney Beans Avocado and Coconut Salad
Kidney Beans Avocado and Coconut Salad

"I love salads! It’s a declaration clearly! I love salads for very simple reasons, once, they’re quick to put together, secondly, they’re so, so simple and easy to prepare and thirdly they are a healthy option that could even help us keep track of our weight – if we want or need to of course. This particular salad I like it loads because it is pretty refreshing and the coconut gives it that little exotic twist."

NotesFeel free to leave the coconut out if you don’t like it and add a good dash of freshly minced garlic.
There are quite a few ingredients that could be added to this and replaced with whatever you guys love that you can combine to your total liking:
- cherry tomatoes - carrot - cucumber - parsley or any preferred fresh herb (I normally add a bit of parsley, but in this recipe I didn't only because of the coconut - I don't want to get the coconut flavour wasted)
The dressing/vinaigrette can also be kept pretty plain with a simple lemon drizzle. Key lime.... even better with that coconut .... yummmmm



  • For the salad:2 cans kidney beans (red)
  • 1 can sweet corn (organic)
  • 1 handful coconut (fresh, diced)
  • 2 cans tuna (in brine)
  • 2 avocados
  • 1 1/2 peppers (red)
  • 1/2 peppers (green)
  • 2 stalks celery
  • 1 onion (red)
  • 1 knob coconut (fresh, grated) for garnishing


  1. Dice all diceable ingredients, coconut, red and green pepper, celery, red onion and place in a larger bowl.

  2. Open the tuna cans, beans and corn.

  3. Drain and wash the beans and add to the diced veggies.

  4. Add the drained tuna and the corn.

  5. In a jar, mix all dressing ingredients, place lid on and give it your best shake ever.

  6. Drizzle the dressing, serve and enjoy!

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