Avocado and Bean Salad. Vegan.

Oh kneadtocook.com has been under attack as of lately. Sadly, hacker attempts have been quite plentiful. Hopefully now it’s safe & secure. So on the Monday-est Monday ever – I’m sharing a delicious, and oh-so-easy, recipe that is great all week long for lunch or dinner. I made two batches of this and it lasted us a solid 4 days. Lunch, dinner, snacks… it was perfect! Bill enjoyed it on tortillas. I added it to salads. My dad ate it straight away. It was a great, fiber and protein packed dish!

Let’s get started…

1 avocado, sliced in cubes
1 bunch of cilantro, leaves removed – washed and coarsely chopped
1 small or 1/2 of a large red onion, diced finely
1 can of beans (pinto, kidney, black… whatever you have on hand)- drained and rinsed well
1 medium to large tomato, chopped
The juice of one lime
2 tablespoons of apple cider vinegar
1 tsp of smoked paprika
Pinch or two of coarse salt


Combine all of your ingredients in a bowl and toss well. Adjust seasoning as needed. Store in an airtight container for 4-5 days in the refrigerator.

Can you believe we are at the end of July? Insane. Here’s to embracing the last days of summer.


— Knead to Cook

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