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Avocado White Bean Salad

April 7, 2016

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1 can white beans

1 avocado

1 red tomato, chopped

2 scallions, sliced whites only


2 tbsp Tantillo California Extra Virgin Olive Oil

1 lemon, juiced

dried basil

1 garlic clove, minced

1 tsp finely chopped flat leaf parsley

Salt and pepper to taste


1In a medium pan, cook beans for 5 minutes until slightly crispy, set aside to let cool.

2Meanwhile, whisk together dressing ingredients and pour over salad.

3Mix and serve cool. Buon Appetito!


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