Butter Bean and Avocado Salad
Back with another salad… What a surprise! I am always looking for quick ways to use butter beans and this is a great recipe that takes 5 minutes to make and no actual cooking! This is perfect as a side salad with dinner to increase your fibre intake, add a few extra portions of vegetables and increase your protein. Or on toast as a savoury (vegan) breakfast.
Ingredients:
1 tin of butter beans
1 ripe avocado
Big handful of Rocket Leaves (Baby spinach works too!)
Small Handful of fresh coriander (basil or parsley would work well too!)
1 tablespoon Red wine vinegar (or apple cider vinegar or just a squeeze of lemon juice!)
1 teaspoon olive oil
Salt and pepper
Method:
Drain the butter beans and add to a bowl.
Dice the avocado and add in.
Finely chop the rocket leaves and herbs and add to the bowl.
Drizzle over the vinegar and olive oil, season and mix well.
Serve with toast for breakfast or lunch or as a side salad to dinner.
