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Print this Recipe    Avocado Bean

Avocado and Bean Salad

2 large ripe avocados, peeled and cut into 1.5 cm (3/4-inch) cubes
1 cup (250 ml) cooked and chilled green beans sliced 2.5 cm in (1-inch) pieces
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1/2 cup (125 ml) chopped green pepper
1/4 cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
2/3 cup (165 ml) olive oil
2/3 cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley
2 teaspoons (10 ml) chopped fresh coriander leaves
1/2 teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos or Mignonette lettuce

Combine the avocados, beans, chickpeas, green pepper, and pimientos
in a bowl.

Mix the olive oil, lemon juice, honey, half the parsley, coriander,
black pepper, and salt.

Fold the dressing carefully into the bean and avocado mixture.
Serve individual portions of salad on lettuce leaves and garnish
with the remaining chopped parsley.

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