Bacon Avocado White Bean Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- pinch of salt
- 1 tablespoon olive oil
- 2 slices bacon
- dressing:
- 1/2 teaspoon honey
- 1/2 red onion
- 1 large tomato
- 1 medium avocado
- 1.5 cups cooked white beans (from 1/2 cup dry) - or 1 can w
- 1/2 tablespoon white vinegar (or any)
- 1/2 teaspoon mustard (any)
- fresh ground pepper (i did about 3 turns)
- optional: 4-8 cups salad greens
- Carbohydrate 112.80251098935 g
- Cholesterol 12.6165403967696 mg
- Fat 19.3949919730879 g
- Fiber 5.68073030563172 g
- Protein 4.45906565346572 g
- Saturated Fat 4.36773655352888 g
- Serving Size 1 1 -4 (303g)
- Sodium 218.3771948604 mg
- Sugar 107.121780683718 g
- Trans Fat 1.64223725702813 g
- Calories 619 calories
Mince the red onion and place it in a shallow bowl. Cover with water and soak for 5-10 minutes. This softens the onion and makes it less potent! (A little trick we learned in Peru.) Drain before using.Cook bacon according to your preference. Drain the grease and then roughly chop the bacon into pieces. Cut the avocado into bite-sized chunks, and dice the tomato.Add the dressing ingredients (vinegar, mustard, honey, olive oil, salt, pepper) to a jar and cover with a lid. Shake well! (Or whisk together in a bowl or blender.)In a large bowl, stir together the white beans, red onion (drained), tomato, and bacon. Stir well. Add the chunks of avocado and stir gently, without mashing the avocado.Add the dressing and stir to coat. Serve as is, or over salad greens. (I like mizuna and arugula.)This makes 4 smallish servings, but when mixed with salad greens it easily serves 4!
