Marinated 3-Bean Salad with Avocado

By Lunds & Byerlys

May 15, 2026

Classic three-bean salad gets a lift with tasty herbs, crunchy carrots and creamy California Avocados. It’s a perfect dish for picnics, potlucks or anytime you want a hearty cold side dish.


SERVINGS

8

PREP TIME

10 min

COOK TIME

N/A

Ingredients

  • 1/3
    cup olive oil
  • 1/3
    cup white balsamic vinegar
  • 1/2
    teaspoon sea salt
  • 1/2
    teaspoon red pepper flakes
  • 1
    small shallot, peeled and minced
  • 1
    clove garlic, peeled and minced
  • 1/2
    cup mixed chopped fresh herbs (such as parsley, cilantro, chives, basil and dill)
  • 3
    (15.5 oz.) cans low sodium beans (cannellini, garbanzo and kidney beans), rinsed and drained
  • 1/2
    cup sliced carrots, halved or quartered
  • 2
    ripe California Avocados

Directions

  1. 1

    In a large bowl, whisk together the oil, vinegar and salt until the salt dissolves.

  2. 2

    Whisk in the red pepper flakes, shallot, garlic and herbs.

  3. 3

    Add the beans and carrots and stir gently to evenly coast with the marinade. For best results, cover and refrigerate for at least 8 hours and up to two days.

  4. 4

    Just before serving, seed, peel and cube the avocados. Gently fold into the marinaded beans and serve immediately.

Serving suggestion: Spoon into pita pockets along with leaf lettuce for three-bean and avocado sandwich.


Recipe provided by the California Avocado Commission.


Additional Blog Posts

All About Peaches!

3-Bean Salad with Avocado

Avocado Brownies

Chicken Tacos
See all blog posts