The Pioneer Woman Tasty Kitchen
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Gigantes Bean and Avocado Salad

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Level: Easy

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Description

A healthy, vegan bean salad that can be served as a main course. It has a delicious herb vinaigrette using tarragon, parsley and oregano.

Ingredients

  • 2 cups Gigandes Beans
  • 10 cups Water
  • 3 cups Arugula
  • 1 whole Avocado
  • Salt As Needed
  • FOR THE VINAIGRETTE:
  • 1 whole Shallot Finely Minced
  • 2 Tablespoons Fresh Tarragon
  • 2 Tablespoons Fresh Parsley
  • 1 Tablespoon Fresh Oregano
  • ¼ teaspoons Crushed Red Peppers
  • 1 whole Lemon, Juiced
  • 3 Tablespoons White Or Red Wine Vinegar

Preparation

Put beans into a large bowl with 1/2 teaspoon of salt and soak overnight.

Drain beans, put into a large soup pot then fill with water 2 inches above the beans.

Cook on high heat until boiling, then reduce the heat to medium and cook for approximately 1 to 1/2 hours
or until the beans are tender but not mushy. Drain beans and let cool.

Whisk all vinaigrette ingredients in a medium bowl to combine. Add salt and pepper to taste.

To put it all together, toss the gigantes beans with half of the vinaigrette. Place arugula, sliced avocado and beans into a salad bowl and toss with additional vinaigrette. You many not need all of it so add incrementally.

Serve this salad with some delicious crusty bread.

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