Best 3 Quick Warm Avocado Bean Salad Superfood Recipes

Indulge in a symphony of flavors with our tantalizing Quick Warm Avocado and Bean Salad Superfood, a culinary masterpiece that nourishes your body and soul. This delectable dish combines the creamy richness of avocado, the hearty goodness of beans, and a vibrant array of fresh vegetables, all harmoniously blended in a warm and inviting dressing.

Enhance your well-being with the Avocado and White Bean Salad, a symphony of textures and flavors that tantalizes your palate. Discover the Mediterranean Chickpea Salad, a delightful fusion of chickpeas, fresh herbs, and a tangy dressing, offering a taste of the sun-kissed shores. Embark on a culinary adventure with the Avocado and Black Bean Salad, a vibrant blend of avocado, black beans, and a zesty dressing, sure to awaken your senses.

Prepare to be amazed by the White Bean and Corn Salad, a symphony of white beans, corn, and a creamy dressing, offering a delightful crunch with every bite. Delight in the simplicity of the Three Bean Salad, a classic combination of three types of beans, fresh vegetables, and a tangy vinaigrette, providing a nostalgic comfort.

Indulge in the Avocado and Pinto Bean Salad, a hearty and satisfying dish featuring avocado, pinto beans, and a zesty dressing, perfect for a protein-packed lunch. Experience the vibrant flavors of the Avocado and Chickpea Salad, a colorful medley of avocado, chickpeas, and a tangy dressing, offering a delightful contrast of textures.

Explore the depths of flavor with the Avocado and Kidney Bean Salad, a hearty and flavorful combination of avocado, kidney beans, and a zesty dressing, sure to satisfy your hunger. Discover the Avocado and Cannellini Bean Salad, a creamy and comforting dish featuring avocado, cannellini beans, and a tangy dressing, offering a unique culinary experience.

Embark on a culinary journey with the Avocado and Lima Bean Salad, a refreshing and light dish featuring avocado, lima beans, and a zesty dressing, perfect for a summer picnic. Dive into the Avocado and Black-Eyed Pea Salad, a savory and satisfying combination of avocado, black-eyed peas, and a zesty dressing, offering a taste of Southern charm.

Here are our top 3 tried and tested 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.

AVOCADO AND BLACK BEAN SALAD

Avocado and Black Bean Salad image

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Provided by Irish Rose

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

Tips:

For the best flavor, use ripe avocados. They should be slightly soft to the touch, but not mushy.
If you don't have fresh lime juice, you can use lemon juice instead. However, lime juice will give the salad a more authentic flavor.
Feel free to add other vegetables to the salad, such as chopped tomatoes, cucumbers, or bell peppers.
If you want a spicier salad, add a pinch of cayenne pepper or chili powder.
Serve the salad immediately, or store it in the refrigerator for up to 2 hours.

Conclusion:

This quick and easy avocado and bean salad is a great way to get your daily dose of fruits, vegetables, and protein. It's also a delicious and refreshing side dish or light lunch. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.