White Bean Salad


  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1 garlic clove, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ bunch cilantro, chopped
  • 2 (15 ounce) cans white kidney beans, drained and rinsed
  • 1  large English cucumber, sliced and then quartered
  • 2 cups cherry tomatoes, halved or quartered, depending on their size
  • 2  large avocados, cut in half length-wise and then diced


  1. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic.  Set aside.
  2. In a medium bowl, gently mix together the beans, cucumber, tomatoes, avocado, and cilantro.
  3. Drizzle the dressing on top and gently mix again to coat the salad.

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