Apple, Avo, Kidney Bean Salad

While I believe that the best thing to improve your surfing is, well, surfing, I also believe that there are benefits to be gained from eating clean. I made up this simple salad a couple of years ago after coming home from one of those summer sessions where the waves were nothing to brag about, but the water was crystal clear, the wind was light and little peelers kept rolling through. Having not brought snacks or water with me because, “I’m only gonna surf for an hour,” (or two or three, four?!)

I had used up most of my reserves and wanted to eat everything in sight. I was desperate for something quick, filling and tasty. I already knew that avocados and kidney beans compliment each other, but as soon as I spied an apple in the fruit bowl, my taste buds demanded that I find out what they might all taste like together. Turns out, they taste amazing together and this salad is still one of my favorite post surf meals.

If your kidney beans are already cooked, this recipe can be thrown together in less than five minutes.

Apple, Avo, Kidney Bean Salad

1 apple (any variety), cored and diced

1 avocado, diced

1 ½ cups cooked kidney beans

2 Tbsp sour cream (or, in my case, vegan sour cream substitute)

½ tsp chili powder

pinch of salt (optional, especially if you are using canned beans)

pinch of garlic powder (optional, but highly recommended)

Throw everything into a bowl and mix thoroughly. Enjoy!

Serves 2

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