|10 min||0 min||6|
|1 can (19oz)||White beans, canned (drained and rinsed)|
|1/4 cup||Sun-dried tomatoes (chopped)|
|1/4 cup||Parsley, fresh (chopped)|
|1 clove(s)||Garlic (minced)|
|1 dash||Black pepper|
|1 avocado(s)||Avocado (diced)|
|1 small pepper(s)||Red bell pepper (diced)|
|1 tbsp||Apple cider vinegar|
|1 head||Lettuce, butterhead (Boston)|
|1 medium||Carrots (grated)|
1. In a large bowl, using a potato masher or fork, mash beans until coarse. Stir in tomatoes, parsley, garlic, and pepper until well distributed.
2. Gently stir in avocado, red bell pepper, and vinegar.
3. Spoon bean mixture into lettuce leaves and sprinkle with shredded carrots.