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With a squeeze of lemon juice and a sprinkle of chili flakes, this salad is not only flavorful but also packed with:
This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Stays well in the fridge for 2 days.
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Avocado Bean Salad
Dive into a nutrient-dense and deliciously easy salad that’s perfect for any occasion!
This Avocado Bean Salad is a powerhouse of nutrition, featuring creamy avocados, protein-rich white beans, and an array of fresh vegetables.
With a squeeze of lemon juice and a sprinkle of chili flakes, this salad is not only flavorful but also packed with:
– Healthy fats from avocados
– Fiber and protein from white beans
– Vitamin C from lemon juice and tomatoes
– Antioxidants from parsley and cherry tomatoes
The best part? This salad is incredibly easy to prepare! Simply dice the ingredients, toss together, and serve.
You can enjoy it as a light lunch, a snack with chips, or even as a side dish for your next party.
Plus, it stays fresh in the fridge for up to 2 days, making it a great option for meal prep.
So go ahead, dig in, and nourish your body with our delicious and nutritious Avocado Bean Salad!
🍋 ALWAYS use freshly-squeezed lemon or lime juice from an actual fresh citrus. Bottled juice from the store will give your salad a strange metallic or overly acidic taste. We want this salad fresh & bright!
Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.
This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
How to cook your own beans in an instant pot:
6 servings
Ingredients:
- 2 ripe has avocados, diced
- juice of 1 large fresh lemon or lime
- 1 red bell pepper, diced
- 1 bunch fresh parsley or cilantro, chopped
- 1 small red onion, diced
- 1 cup cherry or plum tomatoes, chopped
- 1 x 14.5 ozs white/cannellini beans, drained and rinsed
- sea salt and dried chili flakes, to taste
Instructions:
In a large bowl add the chopped avocado and immediately squeeze the lemon juice over it.
Toss to coat the pieces and prevent it from browning.
Add all the remaining ingredients and toss again to combine.
Taste test, adjust as desired.
Serve as salad or scoop with chips and enjoy!
Stays well in the fridge for 2 days.
💚Rachel
Ingredients
- 2 ripe has avocados, diced
- juice of 1 large fresh lemon or lime
- 1 red bell pepper, diced
- 1 bunch fresh parsley or cilantro, chopped
- 1 small red onion, diced
- 1 cup cherry or plum tomatoes, chopped
- 1 x 14.5 ozs white/cannellini beans, drained and rinsed
- sea salt and dried chili flakes, to taste
Instructions
- In a large bowl add the chopped avocado and immediately squeeze the lemon juice over it. Toss to coat the pieces and prevent it from browning.
- Add all the remaining ingredients and toss again to combine.
- Taste test, adjust as desired.
- Serve as salad or scoop with chips and enjoy!
- Stays well in the fridge for 2 days.
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