A fast salad for slow summer days.
I have several fabulous go-to salads in my repertoire, but I have yet to share one of my personal favorites with you: White Bean, Lime & Avocado Salad. If you’ve got a couple cans of white beans in your pantry, you’re almost halfway there. Drain the beans and toss in as many chopped juicy tomatoes as you can possibly fit in the bowl; next add a few big handfuls of tangy, salty feta, plenty of in-season sweet corn and buttery avocado. Gently mix the whole shebang with a simple lime vinaigrette.
The result is a flavor-packed salad that is light, yet satisfying.
This recipe comes together in just a few minutes, which ensures that it wins on busy weeknights. It’s definitely main course-worthy if you’re craving a filling meatless dinner or lunch. I also like the idea of serving this as a side dish at picnics and barbecues or as a family-style appetizer with tortilla chips.
Just throwing that out there.
White Bean, Lime & Avocado Salad
15 ounces sweet corn (fresh is best but frozen will work)
1 15-ounce can white beans, drained and rinsed
3 ounces crumbled feta cheese (omit for vegan option)
1/2 red onion diced
2 ripe avocados, chopped
2 ripe tomatoes, diced
2 tablespoons fresh lime juice
2 tsp. honey or maple syrup
2 tablespoons olive oil
2 tablespoons white vinegar or apple cider vinegar
1/4 cup chopped cilantro or more
Gently combine all ingredients together in a large serving bowl. Garnish with fresh cilantro if desired. Cover tightly and refrigerate leftovers. Enjoy!
0 Comments