Description
A creamy and protein-rich salad featuring ripe avocados and white beans, perfect as a quick meal or side dish.
Ingredients
Scale
- 2 ripe avocados
- 1 can (15 oz) white beans, drained and rinsed
- 1/4 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine the drained white beans, diced red onion, and cherry tomatoes in a large bowl, ensuring that the beans form the base.
- Cut the avocados in half, remove the pit, and scoop the flesh into the bowl.
- Gently mix in the chopped cilantro.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
Ensure avocados are ripe for the best texture; consider adding jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg