Since I am currently home for back surgery, I thought it would be fun to try some new recipes with my mom! Yesterday we made this white bean and avocado salad with tomatoes, onions, and a delicious vinaigrette. It was too good not to share! Plus, it’s quick and simple to make for a light lunch or dinner. Check out the full recipe below 🙂White Bean & Avocado Salad Ingredients:Salad1 can white beans, drained (we used Cannellini beans, and not the whole can)1 avocado, chopped2 Roma tomatoes, chopped1/3 white onion, choppedVinaigrette1 1/2 Tbsp. Olive Oil1/4 cup lemon juicefresh basil, chopped (to taste)1-2 cloves garlic, finely chopped (to taste)1 tsp Dijon mustardsalt & pepper (to taste)Directions:Add all salad ingredients in bowl. In another bowl, whisk all ingredients for vinaigrette. Pour over salad and mix well. Refrigerate for a few hours before serving.optional: serve over spinach to make into more of a salad*vegan friendly

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