Description
This vegan, gluten-free, soy-free, and nut-free salad is quick to throw together, healthy, and full of flavor. It’s a perfect party salad!
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 2 (15 ounce) cans white kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved or quartered, depending on their size
- 1 large avocado, cut in half length-wise and then sliced
- 1 cup packed basil leaves, chopped
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic. Set aside.
- In a medium bowl, gently mix together the beans, tomatoes, avocado, and basil. Drizzle the dressing on top and gently mix again to coat the salad. Enjoy!
Notes
*This recipe originally called for half of an avocado and half of a cucumber. Over the years, I left the cucumber out and used a whole avocado more often than not. If you prefer, add some cucumber slices! It’s good either way.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 172
- Sugar: 2.3 grasm
- Fat: 9.9 grams
- Carbohydrates: 17 grams
- Protein: 5.7 grams