Some people shy away from meatless meals because they’re afraid they just won’t feel full. The trick to tackling a vegan or vegetarian lifestyle without feeling like you’re on a permanent diet is to make sure you’re eating foods that are high in both protein or fiber. Both will keep you feeling fuller than veggies alone ever will. When you put those beans together with rich, fatty veggies like avocado, you won’t feel like you’re depriving yourself of anything.
In this vegan bean salad with avocado, we use Randall Mixed Beans and a light, Greek-inspired vinaigrette. The mix of beans means every bite has a new taste and texture. Combine that with crunchy onions and smooth, creamy avocado, and we guarantee that this is a light, summer vegan meal that’ll keep you satisfied.
Avocado Mixed Bean Salad
- 12 ounces Randall Mixed Beans, drained and rinsed
- 1/4 cup minced onion
- 1/4 cup wine vinegar
- 1/4 cup oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 small clove garlic, split in half
- 2 cups peeled, bite-size avocado cubes
- Fresh spinach or romaine
Combine beans, onion, vinegar, oil, and seasonings, and let marinate. When ready to serve, add avocado and mound on a generous bed of greens.