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White bean, avocado and capsicum salad

This 5-ingredient salad is full of protein-rich white beans. Finished with a simple red wine vinegar dressing, it's not only easy, it's also delicious and budget-friendly too.
White bean, avocado and capsicum salad

White bean, avocado and capsicum salad

John Paul Urizar
4
2H 30M

Ingredients

Staples

Method

1.Preheat oven to 150ยฐC (130ยฐC fan-forced). Line a large oven tray with foil; cover with a wire rack.
2.Place dried beans in a medium saucepan with enough water to cover by 5cm. Bring to the boil over high heat; boil for 5 minutes. Remove from heat. Cover; stand for 1 hour.
3.Meanwhile, cut tomatoes in half; place cut-side up on wire rack, then season. Roast for 1ยผ hours, or until tomatoes are dehydrated and slightly golden.
4.Meanwhile, quarter capsicums; remove seeds and membrane. Place on an oven tray; drizzle with 1 tablespoon extra virgin olive oil; season. Roast for 30 minutes, or until soft. Cool, reserving any juices.
5.Drain and rinse beans. Return to pan with enough water to cover by 5cm; bring to boil. Reduce heat; simmer for 40 minutes, or until tender. Drain. Return to pan with ยผ cup extra virgin olive oil and 1 tablespoon red wine vinegar; season.
6.Pick sprigs from watercress; discard large woody stems. You should have about 3 cups of sprigs.
7.For avocado hummus, coarsely chop 2 avocados; process with 1 cup cooled cooked beans, the reserved capsicum cooking juices, 2 tablespoons extra virgin olive oil and remaining vinegar until smooth. Season.
8.Cut the remaining avocado into slices. Place remaining beans, the watercress, roasted tomatoes, capsicum and the sliced avocado in a large bowl; toss gently to combine.
9.Spread avocado hummus on a large platter; top with salad. Drizzle with a little more olive oil before serving.

Not suitable to freeze or microwave.

If youโ€™re short on time, drain and rinse three 400g cans cannellini beans for the same quantity of cooked dried beans. Skip step 2 and the first half of step 5; combine canned beans with the oil and vinegar and continue as directed. Use 3 regular capsicum; one each yellow, orange and red instead of the mini vine capsicums.

Note

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