Tomato Avocado Bean Salad (Print View)
Soft beans, tangy tomatoes, and avocado in a citrusy Dijon dressing with a side of garlic-rubbed toast.
# What You'll Need:
→ Fresh Components
01 -
1 avocado, diced into chunks
02 -
Zest and juice of one lemon
03 -
1 shallot, sliced super thin
04 -
2 scallions, finely chopped
05 -
1/2 cup of chopped fresh parsley
→ Pantry Staples
06 -
1 tbsp finely chopped capers
07 -
2 tsp of the brine from capers
08 -
1/3 cup sun-dried tomatoes in oil, cut into thin strips
09 -
Kosher salt to your liking
10 -
Freshly ground black pepper to suit your taste
11 -
1 can (425g) of white cannellini beans, rinsed and drained
12 -
1 can (425g) chickpeas, also drained and rinsed
→ Dressing
13 -
1 tbsp Dijon mustard
14 -
2 tbsp of vegan mayo
15 -
1/2 tsp red chili flakes
16 -
1 tsp dried oregano
17 -
1 tsp agave nectar
18 -
2 tbsp extra virgin olive oil
19 -
1 tbsp of white wine vinegar
→ For Serving
20 -
Toasted whole wheat or sourdough slices rubbed gently with fresh garlic
# Directions:
01 -
Pop the salad in the fridge for at least half an hour to let the flavors mingle. Just before eating, toast your bread in a skillet with some oil. Rub with a cut garlic clove, then scoop the salad onto plates with the bread on the side.
02 -
Toss the chickpeas, cannellini beans, scallions, soaked shallots, sun-dried tomatoes, capers, avocado, salt, and pepper together. Pour on the dressing, making sure every bite is covered evenly.
03 -
Chop up half the parsley and whisk it together in a large bowl with the mayo, olive oil, Dijon, vinegar, agave, caper brine, oregano, chili flakes, lemon zest, juice, and a pinch of salt. Taste as you go and adjust the flavors if needed.
04 -
Fill a bowl with cold water and toss in the shallots to soak while you prep everything else. After 10 minutes, strain out the water, blot them dry, and set aside.
# Notes:
01 -
Soaking the shallots in cold water softens their bite, keeping them crunchy but less intense.
02 -
To make the flavors pop even more, mix the salad a day in advance, but only add the avocado right before serving so it stays green and fresh.