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Greek Bean Salad (Fasolia Piaz)
This simple bean salad was inspired by one we tasted in Greece. We swapped the large, flat butter beans typically used by Greek cooks for easier-to-find cannellini, and we opted for the convenience of canned. But to compensate for canned beans' blandness, we heated them in the microwave, then tossed them while still hot with oil, vinegar and aromatics. As the beans cool, they absorb the seasonings, so they're flavorful throughout. The beans can be heated, dressed and refrigerated up to a day in advance; if you like, bring the beans to room temperature before tossing with the avocado, herbs and lemon, but even cold the salad is delicious.
15½-ounce cans cannellini beans, rinsed and drained
Kosher salt and ground black pepper
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