Food

Bean, avocado and tomato salad

Apr 18 05:23pm

Prep Time	Cook Time	Serves
20 mins	15 mins	4

Ingredients

4 slices lavash bread
Olive oil spray
2 tsp chilli powder
2 tsp sea-salt flakes
1 Tbsp olive oil
1 large red onion, halved lengthways,
thinly sliced
3 garlic cloves, finely chopped
2 x 400g cans cannellini beans,
drained, rinsed
1/4 cup white wine vinegar
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp sugar
Sea salt
Freshly ground black pepper
6 ripe tomatoes, diced
2 large avocados, diced
Lime wedges, to serve

Simple yet incredibly tasty, this bean salad is perfect for a lazy lunch.

Here's how:

1 Preheat oven to 200°C. Line 2 oven trays with baking paper. Cut bread into 5cm-wide strips and cut each strip into 6 squares. Put squares on prepared trays, spray with olive oil and sprinkle with chilli powder and salt. Bake for 10 minutes or until golden and crisp. Cool.

2 Heat oil in a medium heavy-based pan. Add onion and garlic and cook over a low heat, stirring often, for 3 minutes or until soft. Stir in beans and cook for 2 minutes or until heated through. Remove from heat and stand to cool.

3 Put vinegar, oil, mustard and sugar in a jug, season with salt and pepper and whisk with a fork to combine.

4 Arrange bean mixture, tomato and avocado on plates, spoon over dressing and put lavash squares on the side. Serve with lime wedges.