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.
Marinated 3-Bean Salad with Avocado
Total Time: 10 min
Prep Time: |
Vitamin A 77 mcg; Vitamin C 8 mg; Calcium 88 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 84 mcg; Omega 3 Fatty Acid 0.19 g
% Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 6%; Iron 15 %; Vitamin D 0%
Ingredients1/3 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 minced 1 clove garlic, peeled and minced 1/2 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 drained 1/2 cup sliced carrots (crinkle cut/coin cut), halved or quartered if large 2 ripe, Fresh California Avocados
- 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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados