Tangy Avocado Three-Bean Salad
A superfood vegan salad that’s crisp, tangy and fresh and requires no cooking - perfect for the heat of summer. Take it on a picnic, on your boat or in your lunchbox. Plus, protein-packed beans make it hearty enough for a dinner entrée.
Recipe provided by California Avocado Commission
Recipe provided by California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Tangy Avocado Three-Bean Salad
Prep Time15 Minutes
Servings4
0Ingredients
1 - 15-ounce can garbanzo beans, drained and rinsed
1 - 15-ounce can black beans, drained and rinsed
1 - 15-ounce can cannellini beans, drained and rinsed
2 ripe California Avocados, seeded, peeled and cubed
1 1/2 cups cherry tomatoes, halved
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped mint leaves
1 lemon, juiced
2 limes, juiced
1/4 cup extra virgin olive oil
1 large clove garlic, finely minced or pressed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon ground sumac or za'atar seasoning
Directions
- In a large bowl, combine the garbanzo beans, black beans, cannellini beans, avocado, tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.
- In a small bowl, combine the lemon juice and lime juice, then add the olive oil, garlic, salt, pepper and sumac.
- Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt and add more if needed.
TIP: Allow the flavors to meld by covering and refrigerating the salad for at least 30 minutes or up to four hours before serving.
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- In a large bowl, combine the garbanzo beans, black beans, cannellini beans, avocado, tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.
- In a small bowl, combine the lemon juice and lime juice, then add the olive oil, garlic, salt, pepper and sumac.
- Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt and add more if needed.
TIP: Allow the flavors to meld by covering and refrigerating the salad for at least 30 minutes or up to four hours before serving.