Hutterite Bean and Avocado Salad with Garlic Oil

• servings: 4 servings
• active time: 15 minutes
• total time: + time to cook beans

Ingredients

½ pound Belden Barns Hutterite Beans, cooked and drained *

¼ avocado oil

3 large garlic cloves, very thinly sliced

2 ripe avocados

3 tablespoons cilantro, roughly chopped

1 lemon, zested and juiced (about ¼ cup)

Kosher salt and black pepper

¼ of one red onion, diced

Directions

* Follow our instructions for cooking dry beans under "Bean Cooking Basics" before starting this recipe.

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 from the pan. (Be sure to watch the garlic closely as it’s cooking and remove just as it starts to turn golden so it doesn’t burn!)

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

Divide among 4 shallow bowls or plates. Garnish with lemon zest and fried garlic.

Notes

If you cook the beans ahead of time, this salad comes together so quickly. The buttery avocado and creamy Hutterites make a lovely combination, and the quick garlic oil provides punch. When combining ingredients, add the beans gradually and stop when it seems like the right amount compared to other ingredients. You may have some cooked Hutterite beans leftover. Lucky you!

Adapted from New York Times recipe by Corinne Trang