Kidney bean, avocado, walnut, raspberry and Gruyère salad

Kidney bean, avocado, walnut, raspberry and Gruyère salad

Starter

  • 4

    Number of People

  • Cheap

    Cost

  • Easy

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 290 g kidney beans
  • 1 avocado
  • 75 g walnut kernels, coarsely chopped
  • 125 g washed raspberries
  • 100 g Gruyère, diced
  • 2 tbsp tarragon, washed and chopped
  • 2 tbsp walnut oil
  • 3 tbsp raspberry vinegarJuice of
  • 1 lemon
  • Salt and pepper

Preparation

Put the kidney beans in the pan. Cook on the Bean program n°6, Nutri+ texture (automatic cooking time). Leave to cool. Cut the avocado flesh into cubes. Mix all the ingredients together and place in the refrigerator before serving well chilled.

TIP: Serve this salad in the summer, accompanied by grilled steak or some sausages cooked on the barbecue.

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