Wednesday, June 8, 2011

Avocado and Bean Salad

Recipe for 4

2 cups baby Roma tomatoes, sliced in half
400g can cooked white beans (or butter beans), drained
1 avocado, peeled and sliced
4 cups baby spinach leaves
1/4 cup olive oil
Juice of two lemons
1/3 teaspoon salt
1/3 teaspoon freshly ground black pepper


In a large bowl gently toss together baby Roma tomatoes, drained white beans, and spinach leaves. Arrange salad onto serving plates. Distribute evenly the avocado slices in the serving plates.
In a small bowl place olive oil, lemon juice, salt and pepper. Stir to mix. Spoon the lemon mixture over the salads.
Serve the bean salad with fresh bread. Enjoy!