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Greek Bean Salad

Print Recipe
Course Appetizer, dinner, easy side dish, Lunch, Main Course, Salad, Side Dish
Cuisine Greek

Ingredients
  

  • 4 15 1/2 oz cans Cannellini Beans, rinsed and drained
  • kosher salt and ground black pepper
  • 2 medium garlic cloves, finely grated
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup red wine vinegar
  • 3 tbsp extra virgin olive oil, plus more to serve
  • 1 ripe avocado, halved, pitted, peeled and cut into 1/2 inch pieces
  • 1 cup lightly packed fresh flat-leaf parsley, torn if large
  • 1/2 cup lightly packed fresh dill, chopped
  • 1 tsp grated lemon zest, plus 1 tsp lemon juice

Instructions
 

  • In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
    To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon 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 and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.
Keyword avocado, Bean Salad, Cannellini Beans, Greek, Greek Bean Salad, salad