Print
Mixed Bean Salad & Creamy Avocado Dressing
A bunch of beans and vegetables topped with a layer of this gorgeous creamy avocado dressing... What a great lunch idea!!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 530 kcal
Ingredients
- 5,5 oz canned black beans (155 g), drained weight
- 5,5 oz canned white beans (155 g), drained weight
- 2- inch fresh cucumber (5 cm)
- 2 oz ripe avocado (55 g)
- 1 small fresh tomato
- a handful fresh mint
- a handful fresh cilantro
- ¼ tsp ground cumin
- ¼ tsp coriander powder
- 3 tbsp olive oil
- 1 tbsp lemon juice or lime juice
- a handful pistachio nuts salted, crushed
- pepper
- salt
Instructions
-
Pour the canned beans in a sieve or colander and rinse them well. Let the beans drain for a couple of minutes and then transfer them to a large mixing bowl. Chop up the ripe tomato and the cucumber and then add this to the beans in the bowl.
-
Stir well. Then chop up the fresh cilantro and mint. Add it to the bowl as well. Drizzle with 2 tablespoons of olive oil. Season with a little pinch of pepper and salt to taste. Stir well
-
Add the avocado to a blender together with a tablespoon of the olive oil, the ground coriander, ground cumin, a pinch of salt and pepper, the lemon (or lime) juice and 5 tablespoons of water.
-
Blend the ingredients well until you get a creamy and smooth avocado dressing. Then check the seasoning and add extra spices to taste if necessary.
-
Divide the bean salad over 2 plates or serving bowls and scoop the avocado dressing on top. Garnish with the crushed salted pistachio nuts. Serve immediately!