Butter bean & avocado salad
If you are looking to add some high quality, plant based protein into your diet, consider trying a few varieties of beans. These guys are loaded with iron, B vitamins and soluble fiber.
It’s fairly simple to cook dried beans from scratch, as long as you follow a few important steps to help increase digestibility and reduce flatulence. If you don’t have the time to prepare dried beans, use canned beans (drained and rinsed). Butter beans are quite “meaty” and filling in this protein packed salad. From my ebook, Avocado.
BUTTER BEAN & AVOCADO SALAD
Serves 4 / Time 1 hour 30 minutes
1 cup dried butter beans
1 bay leaf
2 medium Hass avocados, sliced
2 medium tomatoes, chopped
1 medium red onion, peeled and sliced
A few sprigs fresh parsley, chopped
Mixed baby salad leaves
Dressing:
3 tablespoons extra virgin olive oil
Juice of 1/2 a lemon
Sea salt & black pepper to taste
To make the butter beans, soak the dried beans in water overnight. Drain and rinse well. Place the beans and bay leaf into a pot and cover with plenty of cold water. Bring the water to a boil and cook briskly for 10 minutes. Remove from heat and drain the beans. Repeat with fresh water and bring to the boil. Reduce the heat and simmer, with the lid askew, for about 1 hour or until the beans are cooked through. Allow to cool.
Arrange all the salad ingredients into a large bowl. Drizzle over the dressing and check seasoning. Serve immediately.