Watermelon, avocado and black bean salad

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Watermelon, avocado and black bean salad

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

The combination of flavours here are truly moreish. For a bit of added oomph, scatter some crumbled feta cheese on top. This one is a showstopper.


  • 1 avocado, cut into 1cm cubes
  • 1 baby watermelon, peeled, seeds removed and cut into wedges
  • 150g runner beans, sliced
  • 25g basil, leaves picked
  • fresh coconut (optional)
  • 60g pistachio nuts
  • ½ scotch bonnet chilli
  • 1 tsp Dijon mustard
  • juice of 1 lime
  • 400g can black beans, drained and rinsed
  • 100g rocket
  • 60g roasted salted peanuts
  • For the dressing: 80ml watermelon juice
  • 25g basil, leaves picked and roughly chopped
  • 2 tbsp cider vinegar
  • 6 tbsp olive oil


Stage 1

Make the dressing. Blitz 100g of watermelon and pass through a sieve to obtain about 80ml of juice. Pound the pistachios, basil and chilli in a pestle and mortar until the nuts are roughly broken. Add the remaining ingredients and mix until everything is combined. Season to taste and set aside.

Stage 2

Coat the avocado with the lime juice. Arrange the watermelon, black beans, runner beans, rocket, dressed avocado and basil leaves on a large platter. Scatter the peanuts all over and then drizzle the dressing on top. Toss just before serving. Some freshly peeled strips of coconut are a wonderful addition.


Watermelon, avocado and black bean salad


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 575g
  • Fat: 42g
  • Saturated fat: 7g
  • Protein: 16g
  • Carbohydrates: 30g
  • Sugars: 16g
  • Fibre: 10g
  • Salt: 0.39g

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