Marinated 3-Bean Salad with Avocado
Fresh herbs, crisp carrots, and velvety California Avocados breathe new life into a traditional three-bean salad. It’s the ultimate refreshing side for picnics, potlucks, or any meal that calls for a satisfying cold dish.
Recipe provided by the California Avocado Commission
Recipe provided by the California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Marinated 3-Bean Salad with Avocado
Prep Time10 Minutes
Servings8
0Ingredients
1/3 cup olive oil
1/3 cup white balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1 small shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 cup mixed chopped fresh herbs (such as parsley, cilantro, chives, basil and dill): Fresh parsley
Fresh cilantro
Fresh chives
Fresh dill
Fresh basil
1 - 15.5 -ounce can low sodium cannellini beans, rinsed and drained
1 - 15.5-ounce can low sodium garbanzo beans, rinsed and drained
1 - 15.5-ounce can low sodium kidney beans, rinsed and drained
1/2 cup sliced carrots, halved or quartered
2 ripe California Avocados
Directions
- In a large bowl, whisk together the oil, vinegar and salt until the salt dissolves.
- Whisk in the red pepper flakes, shallot, garlic and herbs.
- Add the beans and carrots and stir gently to evenly coast with the marinade. For best results, cover and refrigerate for at least 8 hours and up to two days.
- Just before serving, seed, peel and cube the avocados. Gently fold into the marinaded beans and serve immediately.
10 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Directions
- In a large bowl, whisk together the oil, vinegar and salt until the salt dissolves.
- Whisk in the red pepper flakes, shallot, garlic and herbs.
- Add the beans and carrots and stir gently to evenly coast with the marinade. For best results, cover and refrigerate for at least 8 hours and up to two days.
- Just before serving, seed, peel and cube the avocados. Gently fold into the marinaded beans and serve immediately.