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Bean Salad

This is a delicious and hearty salad that can be served as an entree or a side dish.


Bean Salad

  • Author: Tammie Duggar



1 can Black-eyed Peas, drained

1 can Great Northern beans, drained

1 can Kidney beans, drained

2 green onions, diced

1 medium zucchini, diced

1 cup grape tomatoes, quartered

2 cloves garlic, minced

2 Tbsp. fresh basil, minced

1 tsp. dried oregano

2 Tbsp. fresh parsley, minced

1 avocado, diced

Zest and juice of 1 lemon

3 Tbsp. olive oil

1 tsp. sea salt

¼ tsp. fresh ground black pepper

2 cups coarsely chopped spinach


Drain beans and place in a large serving bowl. Prepare green onions, zucchini and tomatoes and toss into beans.


Add minced garlic, basil, oregano, parsley and avocado. Zest lemon and squeeze juice over avocado and gently toss.


Drizzle in olive oil, add sea salt and pepper and spinach and toss.


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One response to “Bean Salad”

  1. […] such as sustainably-raised fish, beef, shellfish, oysters, in legumes like chickpeas, lentils, and beans, in nuts and seeds like pumpkin seeds, sesame seeds, hemp hearts, pinenuts, quinoa, and cashews- to […]