Cannelini Bean Salad:
1/2 an avocado, chopped
1 small organic tomato, chopped
1/2 cup of cannellini beans
2 tsp of apple cider vinegar
1 tbsp of olive oil
Sea salt and pepper to taste
Mix the avocado, tomato and beans together and stir in the dressing. Serve immediately or store in an airtight container to consume later. You ideally should enjoy right away so the avocado does not brown.
This book was so much fun to compose, though it was challenging. I designed the cover and wrote the entire book myself and received so much positive feedback. This book, thus far, is the highlight of my blogging career. Stay tuned for my follow up cookbook due out later this year.
Friday I will feature my favorite dessert recipe from the book. Feel free to purchase it so you can enjoy all it has to offer; it's only $4.99.
It's so cold but I'm heading out to run. What has been the highlight of your day thus far?