Canary, Mayocoba, or Peruvian White Bean Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
YIELD: 6 salad
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
  • Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
  • To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.
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