Avocado And Four Bean Pasta Salad Recipe

This avocado and four bean pasta salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish. The combination of creamy avocado, protein-packed beans, and al dente pasta creates a satisfying and flavorful salad. Tossed in a tangy vinaigrette dressing, this salad is packed with vitamins, minerals, and fiber. It's also easy to make and can be customized with your favorite vegetables and herbs. Serve chilled and enjoy the delicious flavors and textures of this healthy pasta salad.

4.5
24 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Avocado And Four Bean Pasta Salad
plan
Bookmark

ingredients serve

Ingredients for Avocado And Four Bean Pasta Salad Recipe

  • 2 ounce Pasta
  • 1/4 can Kidney Beans, Drained And Rinsed
  • 1/4 can Black Beans, Drained And Rinsed
  • 1/4 can Chickpeas, Drained And Rinsed
  • 1/4 can Cannellini Beans, Drained And Rinsed
  • 1/4 Ripe Avocado, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Red Onion, Finely Chopped
  • 1/2 tablespoon Chopped Fresh Herbs
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • 1/4 Clove Of Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Avocado And Four Bean Pasta Salad Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large bowl, combine the cooked pasta, drained and rinsed beans, diced avocado, cherry tomatoes, red onion, and chopped fresh herbs.
  • STEP 3.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the vinaigrette dressing.
  • STEP 4.Pour the dressing over the pasta salad and toss gently to coat all the ingredients.
  • STEP 5.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Serve chilled and garnish with additional fresh herbs, if desired.

Cooking Tips

  • To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad.
  • Feel free to add other vegetables like cucumber, bell peppers, or corn for extra crunch and flavor.
  • You can use any combination of beans you like, such as kidney beans, black beans, chickpeas, or cannellini beans.
  • For a creamier dressing, you can add a tablespoon of Greek yogurt or mayonnaise to the vinaigrette.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • Serve the salad chilled as a side dish or as a light lunch.
  • This salad pairs well with grilled chicken or fish for a complete meal.
Nutrition
value
72
calories per serving
2 g Fat4 g Protein20 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    20g
  • Fiber
    2g

MacroNutrients

  • Carbs
    20g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    466mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp