Recipe by WinterWhispers
"A tasty and simple salad. Great substitute for a typical green salad. Even the kids love it! Even better when chilled and let to marinade over night. Serve with grilled chicken seasoned with cayenne pepper, lemon juice, salt and black pepper and garlic bread for a wonderfully simple and fast meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
cannellini beans, drained and rinsed
grape tomatoes, halved
avocado - peeled, pitted, and cut into chunks
green onions, thinly sliced
kosher salt and ground black pepper to taste
Simply excellent! The combination of avocados, grape tomatoes and cannellini beans is like a marriage made in heaven, and the green onion provides just enough interest. Bright and beautiful, with fresh, flavorful ingredients. The lemon juice and olive oil dressing is light and understated, the perfect complement. I SO appreciated that this wasn't bogged down with heavy seasonings! Just before serving, I topped the salad with some freshly shaved Parmegiano-Reggiano and it was a nice addition. Now this is the "Mediterranean Style" way of eating exemplified. Good and good FOR you!
This was a little bland for us, so I added a fresh minced garlic clove, some Italian seasoning, some fresh herbs too, and a dash of Italian white wine vinegar.
Really easy and yummy. Maybe add Cilantro and do Lime instead of Lemon. Just a suggestion to change it up
Easy and tasty. DO NOT CHILL! Refrigerating tomatoes kills the flavor. I did this recipe using 3 kinds of tomatoes from my garden - red cherry, yellow pear, and green zebra -- and served it at room temperature. Usually I add herbs to recipes, but the simplicity of this one let the distinct flavors of the tomatoes emerge, and the effect was wonderful (not to mention healthy). If you use good, fresh tomatoes and avoid the fridge, you won't have to spike it with lime, cilantro, etc. to give it flavor.
I thought it was nice. The avocado is a nice complement. I must confess I used lima (butter) beans instead of white beans since I prefer them. At the last minute we had unexpected company - so to stretch it I added pasta shells, corn and red pepper. I had no complaints and hardly any leftovers! It's a great recipe where anything goes - and with fresh ingredients it's nice to have a simple citrus-y flavor! I might try lime juice & cilantro next time as one reviewer suggested.
Nice idea, but pretty bland. I added some Italian seasoning which helped, but it probably could use a real vinagrette for some more flavor.
Very simple and surprisingly tasty while being nutritious. I'm going to try bringing to a potluck, as the recipes makes a very ample amount.
I've been looking for recipes to use all the fresh tomatoes from my garden. We like bean salads and we LOVE avacadoes, so this looked like a winner. I made exactly per recipe directions. It was good, but it needs something. I think garlic or ??? I will make again, but I will most definately tweak.
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean, Tomato, and Avocado Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
This simple chilled bean salad is dressed with olive oil and wine vinegar.
See how to make a fresh tomato, mushroom, and mozzarella salad.