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This White Bean Avocado Salad is a powerhouse of nutrition, featuring creamy avocados, protein-rich white beans, and an array of fresh vegetables. Dive into a nutrient-dense and deliciously easy salad that’s perfect for any occasion!
Why You’ll Love This White Bean Avocado Salad Recipe
- Bold Flavor: With a squeeze of lemon juice and a sprinkle of chili flakes, this salad is full of flavor.
- Healthy Fats: The avocados bring loads of health benefits, including healthy fats and fiber.
- High Fiber: Along with the fiber from the avocados, you also get fiber and protein from the white beans.
- Vitamins and Antioxidants: When you eat this white bean salad with avocados, you are also increasing your amounts for vitamin C and antioxidants because of the lemon juice, tomatoes, and parsley.
- Fast Meal: The best part? This salad is incredibly easy to prepare! Simply dice the ingredients, toss together, and serve.
So go ahead, dig in, and nourish your body with our delicious and nutritious Avocado Bean Salad!
Looking for more avocado salad recipes? Then you are going to love this Steak + Avocado Salad Bowl, Tangy Cucumber Avocado Salad, and Citrus Avocado Salad.
Ingredients:
These are the clean ingredients that come together to make this White Bean Avocado Salad delicious and nutritious.
6 servings
- 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
How to make White Bean Avocado Salad:
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
Want to add more beans to your diet? Here are three more white bean recipes you will love; Easy Beef and White Bean Soup, White Bean Tuna Salad, and Creamy White Bean + Crisp Chopped Veggie Salad.
Rachel’s Tips For Best Results
- 🍋 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!
- Eat within 2 days or the avocados will turn brown.
Serving Suggestions
You can enjoy this avocado and white bean salad as a light lunch, a snack with chips, or even as a side dish for your next party. Here are a few main dishes it pairs well with as a side:
Leftover Storage
This salad recipe stays fresh in the fridge for up to 2 days, but we recommend eating it as soon as possible because the avocados will turn brown. Freezing is not a good option for this recipe.
FAQ’s
Can I make this a high protein white bean avocado salad?
Yes! You can add more protein to this salad by adding any type of meat, tofu, eggs, or chickpeas.
More Salad Recipes You’ll Love
- Refreshing Melon + Crispy Prosciutto Salad
- Watermelon Chicken Salad
- Tomato and Artichoke Salad with Capers
- Mayo-Free Ultra Creamy Potato Salad
- Easy Marinated Bean Salad
- Roasted Broccoli Caesar Salad
Ingredients
- 2 ripe Hass 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
