New Years Eve Appetizer: Vegan three-bean salad

Who says the pastry wizard can't make a savory post every once in a while? 
I mean, do you think I eat sweets for every meal? 
Almost, but not quite.

Handfuls of people begin the new year saying, "I'm going to eat healthy this year!" So why not start one day early with handfuls of beans and other good things? 
Lately, I've had a major addiction to avocado. Creamy, smooth, fresh, and green.
Avocado as a fat replacer in rich chocolate cake, avocado on a colorful garden salad, avocado in a burrito the size of a baby at Chipotle, Avocado slices with veggie enchiladas, and lastly, avocado on my three-bean salad. 
(Avocado everywhere and I don't care!)

Vegan Three-Bean Salad
Yield: 4 cups

  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 large cucumber, diced
  • 1 green bel pepper, diced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil 
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • black pepper to taste
  • salt to taste
  • 1 lime
  • 1 avocado, diced


In a large bowl, combine all of the drained and well-rinsed cans of beans. Add the diced cucumber and bel pepper and spices to the beans. Adjust spices to taste. Add 2 teaspoons of lime zest and juice of the whole lime. Toss the salad to combine. Stir in or top the salad with diced avocado. 

Serve cold or room temperature. 

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Maira Gall