Recipe: $3.35 | Per Serving: $0.84 | Yield: 4
I know that it’s freezing cold everywhere. And we just got snow this week (what?) in Japan. And it’s really truly soup season. But it’s also still January, so salads are most definitely a thing. And sometimes you just can’t stop eating avocados. Especially in this Bacon Avocado White Bean Salad.
Yes, I’m a self-proclaimed bacon hater, and there’s bacon in my salad. I promise I don’t actually hate it anymore. I don’t love it, but I have a few places where I like to put it. Loaded Cauliflower Casserole, for one. And the occasional pasta dish. And of course, this salad. If you’re lucky enough to work in a heated office, you can eat this cold and basically forget that it’s winter. Maybe. Happiest kid in the lunchroom!
This recipe makes about 3-4 servings, largely depending on whether you like to add a lot of salad greens, and if you’re eating it alone or with something else. Below is exactly how much it made. Zac & I each ate a serving for lunch, and shared the last bit for lunch another day with Turkey Lentil Burgers. (Recipe coming next week!)
I HIGHLY recommend this salad! It’s such a perfect light meal for the January blues. I’ve personally been binging on Japanese snacks lately, since we’re leaving Japan soon, so this lunch provides balance. I hope you make it!
Note: Feel free to add herbs like cilantro or basil, and you can substitute the white beans for garbanzo beans if you prefer! We were also making Jalapeño Salsa Verde Soup (original stovetop version by Pinch of Yum), so we had plenty of white beans.
For Paleo: Try substituting the white beans for slow-roasted cauliflower.
For Vegetarian: Skip the bacon. (Try Shiitake Bacon by Serious Eats instead.)
- ½ red onion
- 1.5 cups cooked white beans (from ½ cup dry) - or 1 can white beans (any type)
- 1 large tomato
- 2 slices bacon
- 1 medium avocado
- ½ tablespoon white vinegar (or any)
- ½ teaspoon mustard (any)
- ½ teaspoon honey
- 1 Tablespoon olive oil
- pinch of salt
- fresh ground pepper (I did about 3 turns)
- optional: 4-8 cups salad greens
- Mince the red onion and place it in a shallow bowl. Cover with water and soak for 5-10 minutes. This softens the onion and makes it less potent! (A little trick we learned in Peru.) Drain before using.
- Cook bacon according to your preference. Drain the grease and then roughly chop the bacon into pieces. Cut the avocado into bite-sized chunks, and dice the tomato.
- Add the dressing ingredients (vinegar, mustard, honey, olive oil, salt, pepper) to a jar and cover with a lid. Shake well! (Or whisk together in a bowl or blender.)
- In a large bowl, stir together the white beans, red onion (drained), tomato, and bacon. Stir well. Add the chunks of avocado and stir gently, without mashing the avocado.
- Add the dressing and stir to coat. Serve as is, or over salad greens. (I like mizuna and arugula.)
- This makes 4 smallish servings, but when mixed with salad greens it easily serves 4!
Feel free to add herbs like cilantro or basil, and you can substitute the white beans for garbanzo beans if you prefer!