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California Avocado White Bean Salad

California Avocado White Bean Salad


Total time:

10 min

Prep time:

10 min

Cook time:


This  vegan salad is an excellent source of dietary fiber (29% DV), folate (30% DV), vitamin B5 (20% DV), vitamin B3 (20% DV), vitamin C (20% DV), iron (20% DV) and potassium (20% DV) and a good source (18% DV) protein.


Serving Size: 4

1 ripe, Fresh California Avocado, seeded, peeled and chopped
2 cans white Northern beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup chopped cucumbers
1/4 red onion, sliced
1/3 cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
1/4 tsp. sea salt

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Add avocado, white beans, tomatoes, cucumbers and onion to medium bowl and gently stir.
  2. Whisk dressing ingredients.
  3. Drizzle dressing over bowl mixture gently stir.

Beverage Pairing: For athletes - water, sports drink, milk or chocolate milk

Nutrition information per serving

Calories 230; Total Fat 9 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 6 g); Cholesterol 0 mg; Sodium 520 mg; Potassium 832 mg; Total Carbohydrates 30 g; Dietary Fiber 8 g; Total Sugars 3 g; Protein 9 g; Vitamin A 19 mcg; Vitamin C 17 mg; Calcium 95 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 117 mcg; Omega 3 Fatty Acid 0.13 g

% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 8%; Iron 20 %; Vitamin D 0%. 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • avocado salad
  • beans and legumes
  • dietitian recipe
  • dietitian tips
  • salad
  • tomatoes
  • vegan

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