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Summer Speedy Bean Salad

Serves 3-4:

- 1 400g tin of chickpeas, drained and rinsed (you can also use black beans or borlotti beans)

- 1 small tin kidney beans, drained and rinsed

- 2 small avocados, skin and stone removed

- 1 red or green pepper

- 4 tomatoes

- 2 tbsp olive oil

- 1 lime, juice only

- 1 fresh red chilli, seeds removed and finely chopped (or ½ tsp dried chilli flakes)

- Handful fresh or 1tbsp frozen chopped coriander

- Sea salt and black pepper to taste

- 1 bag of fresh rocket

- 25g pine nuts

  1. Drain and rinse the beans and add to a bowl.

  2. Chop the pepper and tomatoes; peel and remove the stones in the avocados and then chop into small cubes – add to the bowl.

  3. Add the olive oil, chilli, lime juice, coriander and stir gently to combine. Season with salt and black pepper.

  4. Serve on a bed of fresh rocket and sprinkle over the pine nuts to finish.

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