Is there anything better than a perfectly ripe avocado? Their buttery goodness, their slightly nutty taste, the way they complement almost any food imaginable? This dish shows off the real beauty of the avocado and comes together in a flash.
The key to this salad is letting the beans marinate in the dressing for at least a few hours. The vinegary, sharp dressing soaks into the beans and makes a fantastic contrast to the slightly sweet avocado. If you have extra veggies hanging around your fridge, toss them in to marinate with the dressing. Tomatoes, cucumbers and bell peppers all make a great addition to this salad. Use it to clean out your fridge at the end of the week.
While you can use spinach for the base, we really recommend using romaine, especially romaine hearts. The lettuce adds freshness and a crunchy texture to the fattiness of the avocado and the beans.
- 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.