I think bean salads are a super versatile way to use leftovers, clean out the fridge and really to enjoy an amazing meal. They are super easy to make, and can handle any flavours, from Italian, to Tex-Mex and everything in between.
To me a great bean salad has tons of flavours, textures and colours. Here is a recipe put together on the fly, it’s super fresh!! I had some ripe avocados, as well as some fresh bocconcini cheese I wanted to use, and a few handfuls of fresh spinach, it came together so well. The secret is in the dressing…Maple Syrup…yumm!
White Bean Salad with Tomatoes & Bocconcini
1 can white beans, drained and rinsed
2 handfuls of cherry tomatoes, larger ones cut in half
1 avocado sliced
1 cup bocconcini cheese, torn
2 handfuls fresh spinach or arugula
small handful of chives and or basil, thinly sliced
custy bread to serve
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt, pepper to taste
In a large bowl, combine all the salad ingredients. In a jar, add the dressing ingredients and shake it. Pour over salad and let stand 10 minutes before serving.