Bean Avocado Salad Recipe
Ingredients
| 2 16-ounce cans kidney beans | ||
| Garbanzo beans | 1 15 Ounce | |
| 1/4 cup sliced green onion | ||
| Salad oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Chili powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Lettuce | ||
| 3 to 4 avocados, halved lengthwise and seeded, or sliced | ||
Directions
MAKING
1. Drain beans and empty into a large bowl.
2. Add onion and toss well.
3. In a small bowl, combine oil, vinegar, lemon juice, sugar, chili powder, salt, garlic salt, and pepper.
4. Whisk with a fork to blend.
5. Pour dressing over beans.
FINALIZING
6. Cover bowl with cling film and place in the refrigerator to chill.
SERVING
7. Arrange lettuce on platter or plates.
8. Heap beans on lettuce.
9. Arrange avocado slices over the beans.
10. Drizzle left dressing from bowl over the salad.
1. Drain beans and empty into a large bowl.
2. Add onion and toss well.
3. In a small bowl, combine oil, vinegar, lemon juice, sugar, chili powder, salt, garlic salt, and pepper.
4. Whisk with a fork to blend.
5. Pour dressing over beans.
FINALIZING
6. Cover bowl with cling film and place in the refrigerator to chill.
SERVING
7. Arrange lettuce on platter or plates.
8. Heap beans on lettuce.
9. Arrange avocado slices over the beans.
10. Drizzle left dressing from bowl over the salad.
Chef
