Avocado & Bean Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

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6 oz (170 g) shelled, cooked EDAMAME BEANS

1 (15-oz/425-g) can drained, rinsed butter beans

Toss the beans in a bowl with a bit of olive oil, juice from ½ lemon, 1 T chopped fresh oregano, salt & pepper.

spread the bean mixture out on a platter & top with cubes from 1 avocado & 2 hard- or soft-boiled eggs cut in quarters.

sprinkle the platter with a bit more olive oil, salt & pepper before serving.