White Bean and Avocado Salad

Share This


This is my idea of “fast food”. When I have a long, busy day and I am not getting home until late, I don’t crave take out, a drive thru or a restaurant – I want my home, my kitchen and my ingredients. I have been known to come home from a very busy day and whip together a full on pasta dish with fresh veggies and things I have in the pantry. This recipe is something I threw together randomly, last week after my Thursday night yoga class with things I had on hand and it was so good I went for it again this week. I don’t get home until almost 9pm on Thursdays, so after a long work day and a 90 minute yoga practice I want something light, tasty and quick.

Since avocados are in season right now, I have been buying a few every time I go to the market since I could eat them daily. The last time I made this salad I had some leftover dried great Northern beans that I had soaked for a soup I had made and they were even better than the canned beans I used this time. Unfortunately, for as much as I prefer dried beans over canned, they are just not as quick to prepare and therefore not ready on the drop of a dime. Any white bean will do for this recipe, great Northern, cannellini, navy or even lima beans.

This salad is light, refreshing, adequately filling and it has the perfect balance of crunch and creaminess. I had a small piece of toast on the side. This makes a great main course dish or a it can be substituted for your typical green salad.

White Bean and Avocado Salad
serves 2-4 (depending on how you are serving it)

1 can of white beans (15.5 ounces) cannellini, great Northern, etc
1 avocado diced
1 handful of cilantro, chopped
4 or 5 green onions, chopped
juice from 1/2 lime
fresh ground pepper
2 T olive oil
handful grape tomatoes, halved

Drain and rinse the beans. Place the beans, tomatoes, avocado, green onions and cilantro into a mixing bowl. Drizzle with the olive oil and lime juice, season to taste with salt and pepper. Gently toss until combined. Don’t worry if the avocado starts to mash-up a bit, mine did this time as the avocado was very ripe, it still tastes delicious. Serve immediately as main dish or side dish. Refrigerate leftovers.

Did you make this recipe - or any others from the TY archives? I get crazy excited when you guys make my recipes & I always love to see how they turn out!

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

One Response

  1. Gail says:

    Oh my gosh, this is so delicious. Simple, fresh, I want to say clean so I’ll say it. So wonderful. Thank you so much for this recipe. Northern Beans, Cannelli Beans are so good for us.

    Thank you,

Leave a Comment

Your email address will not be published. Required fields are marked *


Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.