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Avocado White Bean Salad

Yields1 Serving

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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

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


Meanwhile, whisk together dressing ingredients and pour over salad.


Mix and serve cool. Buon Appetito!