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10-Minute Healthy Mashed Rosecoco Bean Salad

10-Minute Healthy Mashed Rosecoco Bean Salad

Elena
This 10-Minute Healthy Mashed Rosecoco Bean Salad the perfect healthy lunch or snack dipped with veggies!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Main Course, Salad, Snack
Cuisine Mediterranean
Servings 4
Calories 156 kcal

Ingredients
  

  • 1 15 ounce can/400g rosecoco beans drained and rinsed
  • 1 large ripe avocado
  • 1/4 bunch fresh pasley chopped
  • 2 tablespoons chopped green onion
  • 1 lime Juiced
  • 1/2 tablespoon of ground cumin
  • 2 pinches or more of chili flakes
  • Salt and pepper to taste
  • Bread of your choice I used gluten-free
  • Fresh spinach leaves or other sandwich toppings: lettuce tomato slices gherkins, etc.

Instructions
 

  • Rinse and drain the beans.
  • In a medium bowl, using a fork or potato masher smash the beans and avocado together. Add in parsley, green onion, and lime juice. Season with the cumin, salt and pepper, to taste.
  • Spread the bean salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
  • Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Notes

Calories do not include the bread.
This salad will keep well in the fridge for up to 5 days.
Note: This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Nutrition

Serving: 1servingCalories: 156kcal
Keyword avocado, easy, healthy, mashed, plantbased, rosecoco beans, Salad
Tried this recipe?Let us know how it was!