Three-Bean Salad With Avocado Recipe

Name: Three-Bean Salad With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon finely chopped fresh parsley; 1 teaspoon fresh oregano chopped, basil, or Salt; freshly ground pepper; 1/2 cup olive oil; 1/2 cup white kidney beans canned, also called cannel; 1/2 cup red kidney beans canned; 1/2 cup garbanzo beans canned, also called chick peas; 1/2 cup golden hominy canned; red onion 1 sm.; tomato 1 med.; 1 avocado ripe; 1 tablespoon lime juice

Servings: persons

2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh parsley
1 teaspoon fresh oregano chopped, basil, or Salt
freshly ground pepper
1/2 cup olive oil
1/2 cup white kidney beans canned, also called cannel
1/2 cup red kidney beans canned
1/2 cup garbanzo beans canned, also called chick peas
1/2 cup golden hominy canned
red onion 1 sm.
tomato 1 med.
1 avocado ripe
1 tablespoon lime juice

1
1. Combine vinegar with herbs, salt and pepper in bottom of salad bowl. Slowly drizzle in olive oil while stirring with fork.
2
2. Rinse the three kinds of beans in metal colander and the hominy in fine meshed strainer under cold water to remove any canned taste. Drain thoroughly and add to the salad bowl. Toss with the vinaigrette to coat.
3
3. Peel red onion, and finely dice or thinly slice.
4
4. Core tomato and cut into small cubes.
5
5. Add onion and tomato to the bean and hominy mixture, and toss again. Let stand in cool place 10 to 15 minutes.
6
6. Just before serving, peel avocado and cut into cubes. Toss with lime juice in small bowl, then gently combine with the bean salad. Check seasoning and add salt and pepper, if necessary.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 tablespoon finely chopped fresh parsley, 1 teaspoon fresh oregano chopped, basil, or Salt, freshly ground pepper, and more.

Yes, Three-Bean Salad With Avocado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Three-Bean Salad With Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions