If you have a perfectly ripe avocado, there is nothing better to do with it than this easy marinated 2-bean and green salad. This dish combines their nutty smoothness with other seasonal ingredients. Cucumbers are refreshing and cherry tomatoes lend their sweet-tart flavors. Then I dress it all with my lemony garlic-mustard vinaigrette or even my baba ghanoush dressing.
This can be a clean-out-the-fridge light meal when I have a few of everything left over: some leftover beans, tomatoes, cucumber and an avocado. Make it for a quick lunch or a Meatless Monday dinner.
Rather than stack these ingredients in a bowl where they can all be buried with each other, I set up a layer of very fresh leaves of lettuce on a salad plate. Romaine or butter lettuce are perfect choices because they will lie flat and showcase your other ingredients. Leaf or head lettuce are just as tasty but don’t lend themselves to as smooth a presentation.
Then I scatter the other ingredients on top. The look of this salad depends a lot on how you slice your vegetables. If you cut the cherry tomatoes in quarters rather than in half and thin-slice the cucumbers, it makes a more attractive salad than when ingredients are in chunks.
The same goes for the avocado. Once I’ve thin-sliced each avocado half, I fan the slices out on a small plate, then use a thin spatula to transfer them to the top of the salad.
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Top with sunflower and pumpkin seeds. Costco sells a delicious mixture of seeds that are seasoned with tamari.
Then, the dressing: lemon to keep the avocado from browning, mustard and white vinegar for flavor and garlic for taste and health; extra freshly ground pepper!
Of course this recipe is gluten-free and vegan.
If you make this simple recipe, please let me know in the comments how it went, and share your creation!
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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.
- 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
- 1/4 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
- Marinate the beans in enough salad dressing to coat them; let marinate for at least 30 minutes and preferably an hour.
- On a large salad plate, arrange the greens.
- Distribute the beans, tomatoes and cucumber slices onto the greens.
- Fan out the avocado slices, then place them in the center.
- Pour the salad dressing, including the marinade you used for the beans, over the vegetables to taste.
- Sprinkle the seed mixture and black pepper over the dish, and enjoy!
Don’t marinate the vegetables, as it will shrink them and keep them from being crisp in the salad.
To make the avocado fan: place the peeled avocado half flat side down onto a small plate. Using a thin knife, slice evenly, straight down. I usually remove (and eat) the side pieces, about 1/2 inch per side. Using your palm, press gently down onto the sliced avocado until the slices slide sideways. Lift the fanned slices from the plate using a thin spatula.
Keywords: green salad, marinated beans, fresh vegetables, gluten-free, dairy-free, vegan, easy recipe, avocado
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