• 1 red bell or sweet pepper (capsicum)
  • 250g cocktail tomatoes
  • 250g (tinned) kidney beans
  • 1 lime
  • 1 tsp paprika
  • 3 tbs extra virgin olive oil
  • 1 ripe avocado
  • 1 red onion
  • Lettuce leaves
  • 1 bunch coriander
  • Tortilla chips

Author of this recipe



Grower / producer

For generations, Prominent growers have been growing top-quality vine tomatoes with nature's help. Thanks to their taste and juiciness, our vine tomatoes are easily combined with other... Read more

This is a salad for tomato lovers! Tasty cocktail tomatoes are perfect in fresh salads such as this colourful Mexican inspired dish.

Total votes: 160


Roast the entire bell pepper over a gas flame until the skin becomes slightly charred. Allow to cool in a closed plastic bag.

Chop the tomatoes and rinse the kidney beans in cold water.

Grate 1 tsp of lime zest and juice the lime.

Prepare the dressing using the zest, paprika, oil, salt, freshly ground pepper and half the lime juice.

Cut the avocado into slices and combine gently with the remaining lime juice.

Remove the bell pepper from the bag. Take out the stem and pour the fragrant left over juice into the dressing.

Remove the charred skin under cold, running water.

Chop the bell pepper and combine with the tomatoes, kidney beans, onion rings and dressing.

Place the lettuce and avocado on a plate. Spoon on the tomato mixture. Sprinkle with coriander and broken tortilla chips.

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