Avocado, Chick Pea and Green Been Salad **********

Back in my vegetarian days I used to cook a lot of Hare Krishna meals.  Kurma Das produced many western style meals based on ISKCON culinary philosophy.  One of my all time favorites and still is, is this refreshing salad.  I still prepare it for most Xmas dinners.

My original Kurma Das cook book (right) is frayed and soiled from over use, so I thought I would digitize it for prosperity.

Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.

PREP TIME: 10 minutes    YIELD:  8 persons    RATED: 10/10

 Ingredients

2 teaspoons (10 ml) chopped fresh coriander leaves
¹/₂ teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos, or Mignonette lettuce
2 large ripe avocados, peeled and cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) cooked and chilled green beans chopped into 2¹/₂ cm (1-inch) sections
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1 cup (250 ml) cubed cheddar cheese
¹/₂ cup (125 ml) chopped green pepper
¹/₄ cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
²/₃ cup (165 ml) olive oil
²/₃ cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley

Method

1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.

Source:  Great Vegetarian Dishes 

Variations on a theme:  Avocado and Bean Salad in Lettuce Baskets  (Kid Freindly)