Greek Bean Salad (Fasolia Piaz)

• servings: 6 servings
• total time: 45 minutes

Ingredients

4 15½-ounce 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 tablespoons extra-virgin olive oil, plus more, to serve

1 ripe avocado, halved, pitted, peeled and chopped into ½-inch pieces

1 cup lightly packed flat-leaf parsley, torn if large

1/2 cup lightly packed fresh dill, chopped

1 teaspoon grated lemon zest

1 teaspoon lemon juice

Directions

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.