Two Bean and Avocado Salad

Typically by Wednesday night I’m all out of dinner ideas, so I love that in the warmer months it’s so easy to throw something on the grill and have dinner ready in about thirty minutes.  This two bean and avocado salad is the perfect side dish because it can be whipped up in the short time it takes to cook chicken, salmon, or steak.  

What’s even better is that most of these are staple ingredients that are always on hand.  Of course, dried beans soaked overnight would be preferable but realistically who has time for that during the week... or ever.  I’ve always made this with canned beans and received rave reviews and no complaints.   

Feel free to play around with the ingredients.  I like this combination of beans but you could experiment with white or black beans, and easily substitute cilantro for parsley.   It’s a fresh and tasty salad that can work as a side to any grilled meat, or you can have it as a snack with some toasted bread as I did.   

Serves 4-6 

1 12oz can kidney beans, drained and rinsed (I prefer low sodium) 
1 12oz can garbanzo beans, drained and rinsed  (I prefer low sodium) 
1/2 red onion, diced 
1 avocado, diced 
2 small stalks of celery, diced  
zest of 1/2 lemon 
3 tbsp extra virgin olive oil 
2 tbsp sherry vinegar 

salt and pepper to taste


1.  Combine all ingredients and mix. 

2. Season with salt and pepper. 


  1. OMG! This looks amazing!!! Especially when it's 100+ degrees here in Central California! Thanks for the recipe!