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AVOCADO, TOMATO AND CANNELLONI BEAN SALAD

June 14, 2020 By The Neon Kitchen Leave a Comment

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I love this salad. It’s perfect for the hot summer months when you want something light and fresh that showcases summer’s best offerings.

Not only is she delicious, but it is super simple to make. I’m hooked.

I finished off my salad with black salt which we picked up from a trip to Vancouver last year, but you can find it on Amazon as well. Black salt is sea salt that’s been mixed with activated charcoal so it has an earthier flavor profile than traditional sea salt. The unique color and large crystals makes for a pretty stellar presentation.

Print Recipe

Avocado, Tomato and Cannelloni Bean Salad

Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Mediterranean
Servings: 3

Ingredients

  • 1 avocado, pitted and diced
  • 1 pt sweet cherry tomatoes, sliced in half
  • 1 roma tomato, diced
  • ¼ yellow onion, small sweet, diced
  • 15.5 oz can Cannelloni beans, rinsed and drained
  • 1 tbsp olive oil
  • 4 tbsp fresh lemon juice (juice from 1 large lemon)
  • pinch sea salt (black or traditional) and pepper

Instructions

  • Place avocado, tomatoes, onion and beans in a mixing bowl. Drizzle with olive oil and lemon juice. Sprinkle on salt and pepper.
  • Gently stir to combine. Taste and adjust seasonings to your preference.
  • Serve and enjoy!

Filed Under: All Recipes, Lunch Tagged With: Tomato, avocado, Salad, Lemon, Cannellonio beans

Previous Post: « LEMON AND THYME ROASTED MUSHROOMS
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