Avocado Bean Salad by @cleanfoodcrush

15 min

4 servings

🥑

400 g

Avocado

🍋

45 ml

Lemon juice

🫑

160 g

Red bell pepper

🌿

30 g

Parsley

🧅

100 g

Red onion

🍅

150 g

Cherry tomatoes

🫘

410 g

Cannellini beans

🧂

1.5 g

Sea salt

🌶️

0.5 g

Chili flakes

  1. Drain
    • Cannellini beans

    Drain and rinse the cannellini beans thoroughly.

  2. Dice
    • Avocado
    • Red bell pepper
    • Red onion

    Dice the avocado, red bell pepper, and red onion into bite-size pieces.

  3. Chop
    • Fresh parsley
    • Cherry tomatoes

    Chop the parsley and cherry tomatoes.

  4. Place
    • Avocado
    • Lemon juice

    Place the diced avocado in the large mixing bowl and squeeze all lemon juice over it.

  5. Toss
    • Avocado
    • Lemon juice

    Toss the avocado gently until every piece is coated with lemon juice.

  6. Add
    • Cannellini beans
    • Red bell pepper
    • Red onion

    Add the drained cannellini beans, bell pepper, red onion, parsley, and tomatoes to the bowl.

  7. Season
    • Sea salt

    Season with sea salt and dried chili flakes.

  8. Toss
    • Avocado
    • Lemon juice
    • Red bell pepper

    Toss the salad gently until the ingredients are evenly combined.

  9. Step
    • Sea salt

    Taste the salad and adjust the salt or chili flakes if desired.

  10. Serve

    Serve immediately as a salad or with chips for scooping.

Avocado Bean Salad by @cleanfoodcrush

15 min

4 servings

🥑

400 g

Avocado

🍋

45 ml

Lemon juice

🫑

160 g

Red bell pepper

🌿

30 g

Parsley

🧅

100 g

Red onion

🍅

150 g

Cherry tomatoes

🫘

410 g

Cannellini beans

🧂

1.5 g

Sea salt

🌶️

0.5 g

Chili flakes

Preparation Steps

  1. Step 1/10

    Drain and rinse the cannellini beans thoroughly.

    🫘Cannellini beans
    🥫Can opener
    🧺Colander

  2. Step 2/10

    Dice the avocado, red bell pepper, and red onion into bite-size pieces.

    🥑Avocado
    🫑Red bell pepper
    🧅Red onion
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/10

    Chop the parsley and cherry tomatoes.

    🌿Fresh parsley
    🍅Cherry tomatoes
    🔪Chef's knife
    🪵Cutting board

  4. Step 4/10

    Place the diced avocado in the large mixing bowl and squeeze all lemon juice over it.

    🥑Avocado
    🍋Lemon juice
    🥣Large mixing bowl
    🍋Citrus juicer

  5. Step 5/10

    Toss the avocado gently until every piece is coated with lemon juice.

    🥑Avocado
    🍋Lemon juice
    🥣Large mixing bowl
    🥄Mixing spoon

  6. Step 6/10

    Add the drained cannellini beans, bell pepper, red onion, parsley, and tomatoes to the bowl.

    🫘Cannellini beans
    🫑Red bell pepper
    🧅Red onion
    🌿Fresh parsley
    🍅Cherry tomatoes
    🥣Large mixing bowl

  7. Step 7/10

    Season with sea salt and dried chili flakes.

    🧂Sea salt
    🌶️Dried chili flakes
    🥄Measuring spoons
    🥣Large mixing bowl

  8. Step 8/10

    Toss the salad gently until the ingredients are evenly combined.

    🥑Avocado
    🍋Lemon juice
    🫑Red bell pepper
    🌿Fresh parsley
    🧅Red onion
    🍅Cherry tomatoes
    🫘Cannellini beans
    🧂Sea salt
    🌶️Dried chili flakes
    🥣Large mixing bowl
    🥄Mixing spoon

  9. Step 9/10

    Taste the salad and adjust the salt or chili flakes if desired.

    🧂Sea salt
    🌶️Dried chili flakes
    🥄Mixing spoon
    🥄Measuring spoons

  10. Step 10/10

    Serve immediately as a salad or with chips for scooping.

    🥄Mixing spoon

Composition

Ingredients

Types

Fruit, Vegetables, Legumes, Seasonings

Ingredients

Avocado, Lemon juice, Red bell pepper, Parsley, Red onion, Cherry tomatoes, Cannellini beans, Sea salt, Chili flakes

Notes

Avocado (ripe, diced), Lemon juice (juice of 1 large fresh lemon or lime), Red bell pepper (diced), Parsley (or cilantro, chopped), Red onion (small, diced), Cherry tomatoes (or plum tomatoes, chopped), Cannellini beans (white/cannellini beans, drained and rinsed), Sea salt (to taste), Chili flakes (dried, to taste)

Allergens

Legumes

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Plant-based, Mediterranean diet, High-fiber

Calories

279 kcal

Macro nutrients

Protein: 8.5g, Carbohydrates: 31.5g, Dietary fiber: 11.4g, Total fat: 15.3g, Sugars: 4.2g

Nutritional Information

Minerals

Potassium: 657mg, Iron: 2.7mg, Magnesium: 58mg, Sodium: 226mg

Vitamins

Vitamin C: 54mg, Vitamin K: 51mcg, Folate: 121mcg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

Chef's knife, Cutting board, Large mixing bowl, Citrus juicer, Measuring spoons, Can opener, Colander, Mixing spoon

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Snack

Occasions

Lunch, Picnic, Potluck, Party, Meal prep, Summer

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crisp, Tender, Juicy

Flavors

Fresh, Tangy, Savory, Mildly spicy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours because of cut avocado), fridge : 2 days (Store in an airtight container,Keep at 4°C or below,Press plastic wrap against the surface to reduce avocado browning), freezer : (Not recommended because avocado and fresh vegetables become watery after thawing)