I love this so much I have eaten it for lunch 3 days in a row! It is simple and quick to make and quite substantial. I toss it in an apple cider vinaigrette and sprinkle microgreens over the top.
1 X 15 oz can of cannellini beans
1 avocado – diced
1 largish red radish
1 tbsp. red onion – finely chopped (or more, if you like)
Small handful of microgreens
Place first four ingredients in a bowl, toss with apple cider vinaigrette (1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar – dissolve mustard in the vinegar – and 3 tbsp. olive oil).
Sprinkle microgreens over the top.