White Bean and Avocado Salad

White Bean and Avocado Salad

(6 servings)

Ingredients:

4 cans (15 ½ oz.) Cannellini Beans, raised and drained

3 tsp. Kosher Salt, divided

¾ tsp. Black Pepper

2 medium cloves Fresh Garlic, finely grated

1 small Red Onion, halved and thinly sliced

1/3 cup Red Wine Vinegar

3 tbsp. Extra Virgin Olive Oil, plus

1 large Avocado, ripe, halved, pitted, peeled and cut into ½ inch pieces

1 cup Fresh Flat-Leaf Parsley, lightly packed and torn if large

½ cup Fresh Dill, lightly packed and chopped

1 tsp. Lemon Zest, grated

1 tsp. Fresh Lemon Juice

Directions:

In a large microwave safe bowl, toss beans with 1 tsp. salt and microwave on high for 3-3½ minutes until hot.  Toss once halfway through.  To the hot beans, add the garlic, onion, vinegar, oil, 2 tsp. salt and the pepper.  Toss to combine.  Let stand until cooled to room temperature (about 30 minutes) stirring once or twice.  Stir the beans once again, then stir in the avocado, parsley, dill, lemon zest and juice.  Taste and season if needed with salt and pepper.  Transfer to a serving dish and drizzle with a little more olive oil and serve.

Notes:              Don’t allow beans to cool before adding the oil and vinegar step.  The hot helps the flavors fully infuse.

Notes:              Don’t add the avocado and herbs until just before serving.  This will help keep the flavors and colors fresh and bright.

Notes:              This salad can be serve at room temperature or cold, whichever you prefer.  If serving cold, you can refrigerate the bean mixture without the avocado and herbs up to a day ahead.  Then just add the avocado and herbs just before serving.  Of course you will want to toss the bean mixture first, add the avocado and herbs and toss again.

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