(5)Classic three-bean salad gets a lift with tasty herbs, crunchy carrots and creamy California Avocados. It's a perfect dish for picnics, potlucks or anytime you want a hearty cold side dish.
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April
25
25
MARINATED 3-BEAN SALAD WITH AVOCADO
MARINATED 3-BEAN SALAD WITH AVOCADO
Total Time: 10 min
Nutrition Facts
Serves: 8
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Ingredients
1/3 cup olive oil 1/3 cup white balsamic vinegar 1/2 tsp. sea salt 1/2 tsp. red pepper flakes 1 small shallot, peeled and minced1 clove garlic, peeled and minced1/2 cup mixed chopped fresh herbs (such as parsley, cilantro, chives, basil, dill) 3 (15.5 oz.) cans low sodium or no salt added beans (such as 1 can each of cannellini beans, garbanzo beans and kidney beans), rinsed and drained1/2 cup sliced carrots (crinkle cut/coin cut), halved or quartered if large2 ripe, Fresh California AvocadosInstructions
- 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 coat with the marinade. For best results, cover and refrigerate for at least 8 hours or up to two days.
- Just before serving, seed, peel and cube the avocados. Gently fold into the marinaded beans and serve immediately.
Serving Suggestion: Spoon into pita pockets along with leaf lettuce for three-bean and avocado sandwich.
Shopping list
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.
Article belongs to CaiforniaAvocado.com