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Tomato salad with avocado and beans

updated

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Ingredients for 3 servings:

  • 250 g date tomatoes
  • 240 g beans, white (canellini beans), cooked
  • 1 onion(s), red
  • 1 avocado(s)
  • ½ bunch coriander
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp agave syrup
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 pinch of nutmeg
  • 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

perfect for warmer days

Rinse the beans under running water and drain. Dice the remaining salad ingredients and add them to a bowl along with the beans. Chop the cilantro and add them to the bowl. Whisk together the dressing ingredients and pour over the salad. Mix thoroughly and let stand for 10 minutes. Then season again with salt. Serve with flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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