Get creative with canned beans in this 5-minute salad that’s ideal for lunch in a pinch. The ranch vinaigrette adds a tangy kick that pairs perfectly with the crunchy cucumber, spicy jalapeño, and creamy beans.

Quick Info

⏱️ 10 min • 🍽️ 2 servings • ⭐ 93%

Nutrition

258 cal • 13g protein • 30g carbs • 6g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [5 Ingredients or Less] • [Easy] • [Under 30 Minutes]

Ingredients

• 1 tablespoon ranch dressing powder
• ½ tablespoon white vinegar
• 1 tablespoon olive oil
• n/a
• 1 Persian cucumber, thinly sliced (about ½ cup)
• ½ jalapeno, seeded and finely diced (about ¼ cup)
• ½ avocado, cut into ½-inch pieces
• ½ cup fresh herbs, such as dill, cilantro, and/or chives
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

Instructions Preview

1. In a medium bowl, mix together the ranch p…
2. Add the beans, cucumber, jalapeño, avocado…
3. Enjoy!

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