Marinated 2-Bean and Green Salad

When avocados are just ripe, there is nothing better than this easy marinated
2-bean and green salad. Combine avocado's nutty smoothness with refreshing
cucumbers and sweet-tart cherry tomatoes. Then dress it all with a lemony
garlic-mustard vinaigrette.
[https://amealinmind.com/lemony-garlic-mustard-vinaigrette/]

Servings: 2 servings

Author: Beth

Prep Time
15 minutes

Course:

Main Dish Salad

Cuisine:

American

Keywords:

Vegan Dairy-Free Gluten-Free avocado easy recipe green salad Fresh Vegetables marinated beans

🧂 Ingredients

5-6 small leaves of romaine or butter lettuce per salad
½ cup beans per salad

garbanzo and white beans shown here, marinated for at least 30 minutes in the dressing
¼ small sweet or white onion

thinly sliced, optional
1 small cucumber

thinly sliced by hand or using a mandolin
1 ripe avocado

preferably Hass, halved, peeled, and thin-sliced
10 heirloom cherry tomatoes

cut into wedges
¼ to ⅓ cup mixed seasoned sunflower and pumpkin seeds

see note
lemony garlic-mustard dressing

2-3 tablespoons per salad
Freshly cracked black pepper to taste

Instructions

1 Marinate the beans in enough salad dressing to coat them; let marinate for at
least 30 minutes and preferably an hour.
2 On a large salad plate, arrange the greens.
3 Distribute the beans, tomatoes and cucumber slices onto the greens.
4 Fan out the avocado slices, then place them in the center.
5 Pour the salad dressing, including the marinade you used for the beans, over the
vegetables to taste.
6 Sprinkle the seed mixture and black pepper [https://amzn.to/3MXktok] over the
dish, and enjoy!