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Bean Avocado Salad

Southern.Crockpot's picture
Ingredients
  Canned kidney beans 32 Ounce (2 Can)
  Canned garbanzo beans 15 Ounce (1 Can)
  Onion 1⁄4 Cup (4 tbs), sliced
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Chili powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lettuce 4
  Avocados 4 , halved
Directions

MAKING
1. Drain beans and empty into a large bowl.
2. Add onion and toss well.
3. In a small bowl, combine oil, vinegar, lemon juice, sugar, chili powder, salt, garlic salt, and pepper.
4. Whisk with a fork to blend.
5. Pour dressing over beans.

FINALIZING
6. Cover bowl with cling film and place in the refrigerator to chill.

SERVING
7. Arrange lettuce on platter or plates.
8. Heap beans on lettuce.
9. Arrange avocado slices over the beans.
10. Drizzle left dressing from bowl over the salad.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
2

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