White Bean, Tomato & Avocado Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.7
  • Total Fat: 16.2 g
  • Cholesterol: 12.6 mg
  • Sodium: 170.1 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 13.1 g

View full nutritional breakdown of White Bean, Tomato & Avocado Salad calories by ingredient
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Introduction

From WinterWhispers at Allrecipes.com with a few adjustments. This salad is so creamy and delicious with the added bonus of a ton of vitamins and fiber. Great for hot summer days, picnics and bag lunches. From WinterWhispers at Allrecipes.com with a few adjustments. This salad is so creamy and delicious with the added bonus of a ton of vitamins and fiber. Great for hot summer days, picnics and bag lunches.
Number of Servings: 4

Ingredients

    1 can (19 oz) white beans, thoroughly drained
    1 cup cherry tomatoes, halved
    1 Hass avocado, peeled, pitted & cut in chunks
    4-6 green onions, thinly sliced
    juice of 1 lemon
    2 T. EVOO
    2 oz crumbled feta cheese
    1/2 cup red pepper, diced
    1/4 cup cilantro, chopped (optional)
    salt and pepper to taste

Tips

Bean purists will want to use dry beans but the canned variety fine as long as all the salt and preservatives are rinsed off. This will keep in the fridge for a couple days. You can keep the avocados from turning brown by squirting some lemon juice in the salad and stirring.


Directions

Empty can of beans into colander and thoroughly rinse several times. Chop vegetables. Add everything to mixing bowl and stir. Refrigerate for 1 hour.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.

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