White Bean and Avocado Salad With Garlic Oil

Name: White Bean and Avocado Salad With Garlic Oil
Total time: 15 min
Ingredients: 1/4 cup grapeseed oil; 3 large garlic cloves, very thinly sliced; 2 ripe Hass avocados; 2 (15-ounce) cans cannellini beans, drained and rinsed; 3 tablespoons cilantro or parsley leaves, roughly chopped; 1 lemon, zested and juiced (about 1/4 cup); Kosher salt and black pepper; Pinch of smoked paprika (optional)

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Total: 15 minutes

Servings: 4

Author : Corinne Trang

avocado cannellini beans cilantro

White Bean and Avocado Salad With Garlic Oil

Ingredients

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1/4 cup grapeseed oil3 large garlic cloves, very thinly sliced2 ripe Hass avocados2 (15-ounce) cans cannellini beans, drained and rinsed3 tablespoons cilantro or parsley leaves, roughly chopped1 lemon, zested and juiced (about 1/4 cup)Kosher salt and black pepperPinch of smoked paprika (optional)

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Instructions

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Step 1

In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.

Step 2

Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.

Step 3

Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

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