Best Quick Warm Avocado Bean Salad Superfood Recipes

WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL

White Bean and Avocado Salad With Garlic Oil image

Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn't burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.

Provided by Corinne Trang

Categories easy, lunch, quick, beans, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup grapeseed oil
3 large garlic cloves, very thinly sliced
2 ripe Hass avocados
2 (15-ounce) cans cannellini beans, drained and rinsed
3 tablespoons cilantro or parsley leaves, roughly chopped
1 lemon, zested and juiced (about 1/4 cup)
Kosher salt and black pepper
Pinch of smoked paprika (optional)

Steps:

In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 807 milligrams, Sugar 2 grams

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)

Quick Warm Avocado Bean Salad (Superfood) image

this is a healthy superfood salad which is mega good for you and quick the "I've just got in from the gym and want something good that is gonna fill me up". This makes about 4 large servings its good for lunches too, or it can be i have lots of advocados in the fridge and no veg to use it with hmm what can i do with that? kinda dinner

Provided by cakeinmyface

Categories Lentil

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 Hass avocadoes
1 cup brown rice
2 cups water
8 ounces garden peas
8 ounces cannellini beans
1 red pepper
1 lime
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander

Steps:

Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
Chop the red pepper.
Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
Transfer to a big bowl, add the avocadoes and stir gently.
Eat straight from the bowl a bit warm or put in fridge and wait to cool.
If you want, season to taste adding more cayenne or garlic or salt or pepper.

BEAN SALAD WITH YOGURT AVOCADO DRESSING

Bean salad with yogurt avocado dressing image

This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

Provided by Good Food team

Categories Main course

Time 30m

Number Of Ingredients 13

Ingredients

2 round wholemeal pitta breads , split in half and cut into triangles
200g frozen broad bean
1 avocado , flesh scooped out
small pack parsley
8 tbsp low-fat natural yogurt
1 garlic clove , roughly chopped
1 lemon , zest of ½, juice of whole
2 Little Gem lettuces , roughly chopped
400g can white bean , rinsed and drained (we used cannellini beans)
4 spring onions , finely chopped
2 carrots , peeled and grated
10 radishes , halved
handful of cress , snipped

Steps:

Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

STEAK, AVOCADO, & BEAN SALAD

Steak, Avocado, & Bean Salad image

This salad is delicious, and so easy! Tender strips of lime-garlic marinated steak, pinto or black beans, avocado, tomatoes, crushed tortilla chips, and more served on a bed of fresh greens with a wonderful tangy dressing. From a wonderful little book picked up in the bargain section at the book store--simply titled Easy Meals-Mexican. Very easy and fast to put together...don't let the ingredient list throw you.

Provided by ciao4293

Categories Steak

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

12 ounces tender steak, like sirloin
4 cloves garlic, chopped
2 limes
6 tablespoons olive oil, divided
2 tablespoons white wine vinegar or 2 tablespoons red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon paprika
1 pinch sugar
5 green onions, thinly sliced
7 -10 ounces prepared salad greens
1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and drained
1 avocado, pitted,sliced,and tossed with a bit of the juice from one of the limes
2 ripe tomatoes, diced
1 green chili peppers or 1 red chili pepper, chopped
3 tablespoons chopped fresh cilantro
1 (8 ounce) can corn, drained
generous handful tortilla chips, broken into pieces

Steps:

Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
Set aside.
Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
Remove from the pan, let it sit for a few minutes, then slice into thin strips.
Toss the green onions with the salad greens and arrange on seving plates.
Pour some dressing over the greens, reserving some for topping the salad later.
Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
Arrange the steak over the greens, then add some crushed chips over that.
Divide the rest of the dressing over the salads, serve immediately.

Nutrition Facts : Calories 963.5, Fat 61.1, SaturatedFat 14.2, Cholesterol 77.7, Sodium 114.9, Carbohydrate 74.2, Fiber 22.9, Sugar 8.2, Protein 39.6

AVOCADO BEAN SALAD

Avocado Bean Salad image

Make and share this Avocado Bean Salad recipe from Food.com.

Provided by CJAY8248

Categories Low Protein

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium avocado, peeled and diced
1 cup garbanzo beans, drained, rinsed
1 cup cherry tomatoes, halved
1/2 cup thinly sliced onion rings
2 cups red leaf lettuce, bite-size pieces
salad dressing (your favorite)

Steps:

In medium bowl, combine all ingredients except leaf lettuce and dressing. Place 1/2 cup lettuce on each of 4 serving plates; top with 1/4 of avocado mixture. Serve with your favorite dressing.

Nutrition Facts : Calories 166.8, Fat 8.2, SaturatedFat 1.2, Sodium 188.7, Carbohydrate 21.1, Fiber 6.8, Sugar 2, Protein 4.6

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Warm Bean Salad with Balsamic-Bacon Vinaigrette image

I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."

Provided by Miss Erin C.

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
3 medium onions, halved and thinly sliced lengthwise
2 bay leaves
1/3 cup balsamic vinegar
2 tablespoons water (or reserved bean cooking liquid)
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
kosher salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley

Steps:

To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
Stir in the beans and salt to taste.
Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
Serve warm.