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1. Gather the ingredients (for one person)

  • a small cup of red beans
  • half of a large tomato or 2 small ones
  • 1 avocado
  • half of an onion
  • a garlic clove
  • a bunch of fresh parsley
  • half of a lemon
  • a pinch of marine salt
  • 1 tsp balsamic vinegar

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2. Prepare the beans

Mix the cooked red beans with some oil and balsamic vinegar (soy sauce also works). Set aside.

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3. Chop patiently

Chop the tomato, onion, garlic and parsley (also try cilantro) into very tiny bits. This is important, particularly if you chose a Hass avocado, which are quite small.

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4. Mix Well

Add the freshly chopped salsa to the beans’ mix. Season with salt, pepper, extra virgin olive oil and lots of freshly squeezed lemon. Whisk until well combined.

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5. Prepare the avocado-bowl

If the hole left by the avocado stone is too small, you can enlarge it using a spoon.

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6. Hold it to eat and use a spoon

Hold the avocado-bowl in your hand, place the salsa inside the hole and munch away with a spoon — this way you can scrape until the very last bit of your delicious bowl is devoured.

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6. Seconds

If there is any salsa leftover, you can keep using the avocado skin as a bowl, of course!

Photos by Ana Lisa Alperovich for Inhabitots