White bean salad



  • avocado
  • olive oil
  • oregano
  • pepper
  • salt
  • Pumpkin seeds
  • Medium tomato
  • medium leek
  • Navy Beans

cooking instructions

  1. If using dry beans, soak them in fresh water the night before. Rinse, then cook in a large pot with fresh water until tender; drain and set aside to cool. If using cooked beans, rinse and set aside.
  2. Chop the tomato and avocado (cut the avocado in half, remove the pit and score with a knife; remove flesh with a large spoon for avocado cubes)
  3. Toast the pumpkin seeds in a skillet at medium heat without oil until they swell; 1-3 minutes, watch closely; remove from heat.
  4. Mix the ingredients in a bowl and add salt, pepper, oregano, oil and leek or green onion sliced thinly..
  5. Serve immediately.