No-Cook White Bean & Avocado Bowls
About
Try out this easy, ten-minute recipe for a nutritious plant-based lunch or dinner. This meal is packed with fiber and nutrients!
Tips:
Ensure you rise and dry the beans thoroughly before adding them to the salad.
Cannellini beans can be swapped for chickpeas or great northern beans.
Wait to add the greens until just before serving to maintain crisp.
Ingredients
- 1/3 cup olive oil
- 1/4 cup sherry vinegar
- 1 Tbsp shallot, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 4 cups mixed salad greens
- 2 Tbsp fresh basil, chopped
- 2 (15-oz) cans no-salt added cannellini beans, rinsed and divided
- 5 medium radishes, sliced thinly
- 2 large celery stalks, sliced on an angle
- 1 medium avocado, chopped
- 1/2 cup crumbled goat cheese
Directions
- Whisk ⅓ cup oil, ¼ cup vinegar, the minced shallot, 1 teaspoon mustard, ½ teaspoon salt and ½ teaspoon pepper in a large bowl until emulsified. Add 4 cups greens, 2 tablespoons basil and half of the rinsed beans; toss until evenly coated.
- Top with sliced radishes, sliced celery, chopped avocado and the remaining beans. Sprinkle with ½ cup goat cheese.