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White Bean and Avocado Salad with Lemon and Herbs
This colorful salad is based on one we tasted in Athens. Though the flavors are terrific with either parsley or dill, use both if you can, as they each add unique herbal notes. Serve on its own as a light meal, offer it on leafy greens or make it a side to grilled shrimp or fish.
4
Servings
15 minutes
Plus cooling
Ingredients
-
2
15½-ounce cans cannellini beans, rinsed and drained
-
Kosher salt and ground black pepper
Pardon the interruption
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Did not care for this. Thought it was way too salty and sour