• 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


Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

Tom Tom Spread

Tomatoes and Tomatillos are a delectable combination. We love this served on a cheese tray, slathered on corn bread, on biscuits or toast with eggs for breakfast. Also yummy spread inside a wrap wit

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now