Recipe: Mixed Bean and Avocado Salad

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Last week's Cupboard Challenge brought even more fantastic ideas, like a bean puree and avocado soup from jennie, full-on recipes from Dave, leeds, and Jon, and black bean flautas from ttt. I was completely inspired.

And yet, as so often happens with work-week meals, I had so little time to throw this together. I opted for the easiest possible comfort food: a warm bean salad tossed with greens, avocado, and tomato. The beans are cooked with my go-to spice cumin, some shallot and garlic, and dressed with oil and vinegar. Nothing could be simpler, and yet I want to go back and try some of your ideas!

Mixed Bean and Avocado Salad

serves two

1 tablespoon whole cumin
3 shallots, diced
4 cloves garlic, chopped
1 can black beans
1 can Great Northern beans
Red pepper (optional)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 head red leaf or Romaine lettuce, washed and torn up
2 Roma tomatoes, diced
2-3 avocados, peeled and diced

Heat a little olive oil in a heavy pan and toast the cumin. Remove from the heat. Chop and dice the shallots and garlic, then add back into the pan and slowly cook over low heat until soft.

Drain the beans and add. Turn up the heat and cook until warmed through, then remove from the heat and toss with olive oil and vinegar. Mix with greens, tomato, and avocado.

Per serving, based on 2 servings. (% daily value)
Calories
857
Fat
10.7 g (16.4%)
Saturated
1.6 g (8.2%)
Carbs
144.1 g (48%)
Fiber
46 g (184.2%)
Sugars
6.6 g
Protein
54.6 g (109.2%)
Sodium
54.6 mg (2.3%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.