White Bean and Avocado Salad

White kidney bean and avocado salad – a simple and plant protein rich meal!

This salad can be served as a separate meal or as a side with, for instance, brown rice.

Tomatoes provide vitamins A and C; lemon contains vitamin C (a single serving of this salad contains about 50% of the daily recommended dose); avocado provides vitamins B2, B5 and B6, folic acid, vitamins K and C, as well as minerals such as copper, magnesium, phosphor, zinc and others in smaller quantities.

A single serving of this salad provides about 70% of the daily recommended folic acid intake, whereas two servings of this white kidney bean and avocado salad provides us with the full recommended daily intake.

It is recommended to include kidney beans in the daily diet. White kidney beans contain group B vitamins (except B12), folic acid, and minerals such as calcium, copper, iron, magnesium, manganese, phosphor, potassium, selenium, zinc, as well as others in smaller quantities.

And now on how to prepare this salad:

Ingredients per 1 serving:

50 g (dry) white kidney beans
½ avocado
1 tomato
1 cucumber
1/2 red onion

For the dressing:
1 tbsp. olive oil
Juice of ½ a lemon
1 garlic clove
Basil, pepper, a tsp. of mustard to taste


Chop the ingredients, and add to boiled kidney beans. Mix olive oil and lemon juice, squeeze out the garlic juice, chop some basil (it’s best to use fresh basil) and add a tablespoon of mustard and some pepper. Pour the dressing over the salad.
The white kidney bean and avocado salad is ready to serve – bon appétit!

Nutritional facts per 1 serving:
400 Kcal, Protein – 15 g, Carbs– 46.6 g, Fat – 19.8