One of the most difficult parts of traveling to southern Africa was that we couldn’t drink tap water and, therefore, we were highly encouraged to avoid any raw fruits and vegetables without a skin since they’d likely be washed with tap water. As a healthy produce lover, this was really hard for me. I started craving lettuce and salads just a few days in. It sounds crazy, but sometimes you just want to eat lighter when traveling (usually after way too much dessert for me) and I couldn’t. Luckily, there were tons of options for vegetable side dishes that were all so tasty. Even basic things liked roasted butternut squash were easily found on every menu. One of my favorite side dishes was an avocado and bean salad we enjoyed at The Hide on safari…
Avocado and Bean Salad
Menus in Zimbabwe and South Africa were filled with meats and other items that were new to me, but there were also plenty of vegetable options that were more new combinations rather than new ingredients. I absolutely love avocado and beans, so I grabbed a big scoop of this salad. With some fresh herbs and a light olive oil dressing, the dish was so good and I couldn’t resist getting more.
Now that I’m back home and trying to eat healthy while still enjoying that vacation glow, I decided to try my hand at recreating the dish. It took less than five minutes to throw together and it’s so tasty!
I always want to make the blog as helpful as possible for everyone. I used to categorize my recipes with keywords like healthy, vegetarian, vegan, and gluten free. I’ve stopped doing that and I’m wondering if I should pick it up again. It doesn’t take much effort on my end and I’d love to make my site more easily searchable for you. So, would you like these categories back? They’d be easily found on the recipe page.
AVOCADO AND BEAN SALAD
We had a very similar avocado and mixed bean salad on safari in Zimbabwe. Going on safari was truly an experience of a lifetime. Tasting this salad and looking through photos is a good way to pass the time until we go again!
- 1-15.5 oz. can garbanzo beans drained and rinsed
- 1-15.5 oz. can great northern OR butter beans drained and rinsed
- 11 oz. steamed black eyed peas I used Melissa's, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme
- 3 tablespoons chives
- 2 avocados cut into 1" pieces
- 3 tablespoons olive oil
- salt + fresh pepper
- chili flakes optional
- Using rubber spatula, gently combine beans in a large bowl. Add herbs and lemon juice. Mix until well combined.
- Add avocado and olive oil. Gently fold ingredients together.
- Season with salt and pepper to taste. Top with chili flakes if desired.
I prefer to buy no salt added beans, so I add more salt to taste. I used 1 teaspoon salt and 1/2 teaspoon pepper with a bit more to top. These amounts will vary depending on taste and if beans contain salt.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo