Summer Salad Installment

I whipped up this delicious comfort-foodie summer salad. With a salad like this, I like to prepare it the night before so it gets to marinade in the flavors of the dressing. However, it’s still tasty when made the same day and on the fly!

Here’s how it went down…


I threw together:

2 cups of White Beans (these can be from canned or prepared ahead of time from dried beans)

2 avocados chopped into cubes

2 tomatoes chopped

Dressed with 1/4 cup balsamic vinegar, 1/4 cup apple cider vinegar and about 3/4 cup olive oil.

Any vinegar would work nicely here, let’s say if one preferred to use just apple cider vinegar, or red wine vinegar instead.

Seasoned with Pink Himalayan sea salt.

Mix together.

Garnished with fresh Basil before serving.

As an after thought… Chopped boiled red potatoes, or other potato salad favorite, would have worked well in this salad, too.

Enjoy! 🙂


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