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Bocconcini, Red Bean, Tomato, Avocado and Chipotle Chilli Salad


  • red bean salad
  • 180g Galbani Bocconcini Mini, drained
  • 200g small heirloom tomatoes, cut in half
  • 2 large heirloom tomatoes, sliced
  • 400g can red kidney beans, drained
  • 4 spring onions, finely sliced
  • 1 firm ripe avocado, flesh removed and sliced
  • ½ cup flat leaf parsley, roughly chopped
  • ½ cup fresh coriander
  • juice 1 lime or lemon
  • sea salt and freshly ground black pepper
  • chipotle chilli, sour cream and fetta dressing
  • 75g Lemnos Smooth Fetta, crumbled
  • 2 tsps chipotle chilli Tabasco
  • 2/3 cup sour cream
  • sea salt and freshly ground black pepper

Preparation Instructions

  1. Place the bocconcini in a bowl and all the other salad ingredients on a large platter.
  2. Drizzle the salad with the juice of either a lemon or lime.
  3. Season generously with salt and pepper.
  4. In a medium bowl, mix together the sour cream, crumbled fetta and chipotle chilli Tabasco (add more or less based on your personal taste), season with salt and pepper.
  5. Serve the salad with the dressing poured down the middle or in a bowl or jug on the side.
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