Avocado White Bean Salad

Yields1 Serving

1 can white beans

1 avocado

1 red tomato, chopped

2 scallions, sliced whites only

Dressing:

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!