White Bean Salad with Avocado and Fresh Vegetables – A Quick and Easy Recipe
Make this white bean salad with avocado and fresh vegetables in just 15 minutes. A healthy, nutritious recipe that’s perfect for lunch, dinner, or warm summer days.
White Bean Salad with Avocado and Fresh Vegetables
Course: Salads, Lunch, DinnerCuisine: MetditeraneanaDifficulty: Easy5
servings15
minutes380
kcal15
minutesSummer is the perfect time to enjoy simple, colorful, and flavorful meals. As the temperatures rise, light dishes become the go-to choice, and this white bean and avocado salad is a perfect example of how just a few fresh ingredients can come together to create something truly delicious.
White beans add heartiness and plant-based protein, while creamy avocado brings a rich, buttery texture. Fresh vegetables add color and crunch, Kalamata olives give the salad a Mediterranean touch, and a sprinkle of feta cheese ties everything together. The result is a wholesome, satisfying salad that’s perfect for lunch, a light dinner, or any warm-weather meal.
Ingredients
1 can (400 g / 14 oz) white beans, drained and rinsed
2 ripe avocados
1/2 large red onion
1 medium cucumber
3–4 ripe tomatoes
1/2 red bell pepper
1 large bunch of fresh parsley
3 tbsp extra virgin olive oil
Juice of 1/2 lemon (optional, but recommended)
Salt and black pepper, to taste
80 g feta cheese, for serving
Preparation method
- For this salad, I’ve chosen simple, fresh, and easy-to-find ingredients. If you’re making a vegan version, simply leave out the feta cheese without compromising the flavor. The lemon juice is optional, but it’s highly recommended as it adds a fresh, bright taste and helps keep the avocado from browning.
- Drain and rinse the white beans well, then let them drain for a few minutes. Meanwhile, wash the vegetables and cut them into bite-sized pieces. Finely chop the parsley and slice the red onion as thinly as possible.
- Place the white beans, tomatoes, cucumber, avocado, red onion, olives, and parsley in a large bowl. Drizzle with the olive oil and, if using, the lemon juice. Season with salt and black pepper to taste, then gently toss everything together, being careful not to mash the avocado.
- Serve the salad chilled, immediately after preparing it, while all the ingredients are fresh and full of flavor. It’s perfect for a light lunch, a quick dinner, or as a side dish alongside grilled meats. Pair it with a slice of crusty bread or warm flatbread for a complete and satisfying meal.
- I hope this white bean salad with avocado and fresh vegetables inspires you to bring more color and freshness to your table. It’s quick to make, packed with wholesome ingredients, and easy to customize with your favorite additions. If you give it a try, I’d love to hear what you think and what ingredients you chose to make it your own.
