Fresh, vibrant, and packed with texture, this Bean & Olive Chilli Salad is the kind of recipe you’ll return to again and again. It’s quick to prepare, nourishing, and bursting with colour — perfect for easy lunches, light dinners, or effortless entertaining.
What truly sets this salad apart is the finishing touch: RIO LARGO Chilli Olive Oil. Its gentle warmth and rich depth of flavour bring all the ingredients together beautifully, transforming a simple bowl of fresh produce into something irresistibly moreish. Each drizzle adds character without overpowering, letting the natural flavours shine.
Ingredients
250 g mixed beans, drained and rinsed
100 g feta cheese, crumbled
⅓ cucumber, diced
7 small tomatoes, halved
1 ripe avocado, diced
A handful of fresh coriander, roughly chopped
Juice of ½ a lime
Salt and freshly ground black pepper, to taste
3 tablespoons RIO LARGO Chilli Olive Oil
Method
In a large bowl, combine the mixed beans, cucumber, tomatoes, and avocado.
Gently fold in the crumbled feta, being careful not to break it down too much.
Drizzle over the RIO LARGO Chilli Olive Oil and squeeze in the fresh lime juice.
Season with salt and freshly ground black pepper to taste.
Toss gently until everything is evenly coated and full of flavour.
Finish with a generous sprinkle of chopped coriander.
Serve immediately for maximum freshness, or allow the salad to rest for 5 to 10 minutes so the flavours can meld beautifully. It’s delicious enjoyed on its own or paired with grilled chicken, pan-seared fish, or slices of toasted ciabatta.
The creamy avocado, salty feta, and crisp vegetables already make this dish a winner — but it’s the RIO LARGO Chilli Olive Oil that truly elevates it. One bold drizzle adds warmth, richness, and that unmistakable RIO LARGO finish we love.
