Tangy White Bean Salad

As the sun slowly starts to put in an appearance it’s time to start moving away from winter comfort food and embrace spring! (Even if we can’t physically get out much at the moment 🙂 ) I need easy recipes that are filling but still deliver on taste. A few days of anything processed or skipping meals and I start to feel run-down. It’s super tasty and you can add in whatever you please to bulk it out – though it’s pretty filling. All of the ingredients are available, and with a zingy dressing  – it’s a great, time-saving lunch.

2 x 14 oz cans of white beans (cannellini etc.) or I used a 540g jar of Village white beans (69p!!!) from my local Turkish shop
1/2 large red onion – very finely sliced
1 x clove garlic – grated
3 x tbsp extra virgin olive oil
juice of half a lemon
2 x tbsp white or red wine vinegar
2 x ripe avocados – cubed
10-12 cherry tomatoes – halved
1/2 cucumber  – diced
1 x tsp sea salt
1 x tsp black pepper
1 x tsp chili flakes – (optional)
A handful of chopped, fresh parsley (I swapped this for fresh dill)
(optional extras: sweetcorn, red peppers, grated carrots,

Rinse and drain the white beans and add to a large bowl. 
Chop the onion, cucumber, tomato, avocados, and tomatoes – add them to the beans.
In a jug, add the olive oil, lemon juice, vinegar, grated garlic, salt, pepper, and dill – mix thoroughly and pour over the beans and salad and gently stir through. It’s as simple as that!

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