Skip to main content
LoginSign Up
Greek Bean and Avocado Salad

Greek Bean and Avocado Salad

  • Makes
    6 servings
  • Cook Time
    20 minutes
  • Rating

This hearty salad was inspired by one we tasted in Athens. To help the canned beans take on bold flavor, we heat them in the microwave, then toss them with oil, vinegar and aromatics. As they cool, they better absorb the seasonings.

Ingredients
  • 4

    15½-ounce cans cannellini beans, drained and rinsed

  • Kosher salt and ground black pepper

  • 1

    thinly sliced red onion

  • ⅓

    cup red wine vinegar

  • ¼

    cup extra-virgin olive oil

  • Chopped fresh parsley or dill

  • 1

    avocado, pitted, peeled and chopped

  • Grated zest and juice of 1 lemon

In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave until hot, about 3 minutes. Toss in the onion, vinegar and oil, then season with kosher salt and pepper. Let stand until cooled, stirring once or twice. Toss in a handful of chopped herbs, the avocado and the lemon zest and juice.