White Bean, Tomato and Avocado Salad

White Bean, Tomato and Avocado Salad


14 people made this

A tasty and simple salad. Even the kids love it! Its fine to eat as soon as you've made it but tastes even better when chilled and left to marinade over night.

Heidi D.

Serves: 6 

  • 1 tin (400g) cannellini beans, drained and rinsed
  • 1 punnet of cherry or grape tomatoes, halved
  • 1 large avocado - peeled, seed removed and cut into chunks
  • 4 shallots, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • kosher salt and ground black pepper to taste

Preparation:15min  ›  Ready in:15min 

  1. Place the beans, tomatoes, avocado and shallots into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.

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