White Bean, Tomato and Avocado Salad

    (18)
    15 minutes

    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.


    15 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (16)

    by
    28

    Simply excellent! The combination of avocados, grape tomatoes and cannellini beans is like a marriage made in heaven, and the green onion provides just enough interest. Bright and beautiful, with fresh, flavorful ingredients. The lemon juice and olive oil dressing is light and understated, the perfect complement. I SO appreciated that this wasn't bogged down with heavy seasonings! Just before serving, I topped the salad with some freshly shaved Parmegiano-Reggiano and it was a nice addition. Now this is the "Mediterranean Style" way of eating exemplified. Good and good FOR you!  -  21 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    12

    Really easy and yummy. Maybe add Cilantro and do Lime instead of Lemon. Just a suggestion to change it up  -  04 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    8

    Easy and tasty. DO NOT CHILL! Refrigerating tomatoes kills the flavor. I did this recipe using 3 kinds of tomatoes from my garden - red cherry, yellow pear, and green zebra -- and served it at room temperature. Usually I add herbs to recipes, but the simplicity of this one let the distinct flavors of the tomatoes emerge, and the effect was wonderful (not to mention healthy). If you use good, fresh tomatoes and avoid the fridge, you won't have to spike it with lime, cilantro, etc. to give it flavor.  -  13 Aug 2010  (Review from Allrecipes USA and Canada)

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