• Liz Talley - Urban Graze

White Bean & Tomato Ceviche

White beans deliciously replace the seafood usually found in ceviche! Enjoy as a salad, or serve with tortilla or pita chips as a salsa-type dip.

1 14-15 oz. can white beans, drained and rinsed

1 medium cucumber, small diced

1 medium-large, or 2-3 small-medium, tomato, small diced (about 1 - 1½ cups)

¼ c. slivered red or green onion (more, if you like onion)

1 avocado, small diced

¼ c. snipped fresh herbs

Juice from 1 lime

2 Tbsp. olive oil


In a bowl, combine the beans, cucumber, tomato, and onion. Gently stir in the avocado and herbs.

Whisk the lime juice and olive oil, pour over salad, and toss lightly. Season with salt.

To serve in true ceviche style, spoon into low glasses or wine goblets.

Variation: substitute white beans with garbanzos, and omit the tomato and onion; consistency will seem a little more dense, and it becomes almost a different salad. But still very good!

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side #salad

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