KCB 6.18: Avocado and Bean Salad
Avocado and Bean Salad
Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 8 persons
• YIELD: Enough for 8 persons
• 2 teaspoons (10 ml) chopped fresh coriander leaves
• 1/2 teaspoon (1 ml) black pepper
• 1 teaspoon (5 ml) salt
• 1 large Iceberg, Cos, or Mignonette lettuce
• 2 large ripe avocados, peeled and cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) cooked and chilled green beans chopped into 2 1/2 cm (1-inch) sections
• 1 cup (250 ml) cooked and chilled kidney beans
• 1 cup (250 ml) cooked and chilled chickpeas
• 1 cup (250 ml) cubed cheddar cheese
• 1/2 cup (125 ml) chopped green pepper
• 1/4 cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
• 2/3 cup (165 ml) olive oil
• 2/3 cup (165 ml) fresh lemon juice
• 3 tablespoons (60 ml) honey
• 2 teaspoons (10 ml) chopped fresh parsley
• 1/2 teaspoon (1 ml) black pepper
• 1 teaspoon (5 ml) salt
• 1 large Iceberg, Cos, or Mignonette lettuce
• 2 large ripe avocados, peeled and cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) cooked and chilled green beans chopped into 2 1/2 cm (1-inch) sections
• 1 cup (250 ml) cooked and chilled kidney beans
• 1 cup (250 ml) cooked and chilled chickpeas
• 1 cup (250 ml) cubed cheddar cheese
• 1/2 cup (125 ml) chopped green pepper
• 1/4 cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
• 2/3 cup (165 ml) olive oil
• 2/3 cup (165 ml) fresh lemon juice
• 3 tablespoons (60 ml) honey
• 2 teaspoons (10 ml) chopped fresh parsley
1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.
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