Kidney bean, avocado, walnut, raspberry and Gruyère salad

• 290 g kidney beans
• 1 avocado
• 75 g walnut kernels, coarsely chopped
• 125 g washed raspberries
• 100 g Gruyère, diced
• 2 tbsp tarragon, washed and chopped
• 2 tbsp walnut oil
• 3 tbsp raspberry vinegarJuice of
• 1 lemon
• Salt and pepper

Put the kidney beans in the pan. Cook on the Bean program n°6, Nutri+ texture (automatic cooking time). Leave to cool. Cut the avocado flesh into cubes. Mix all the ingredients together and place in the refrigerator before serving well chilled.

TIP: Serve this salad in the summer, accompanied by grilled steak or some sausages cooked on the barbecue.