White Bean and Avocado Salad with Lemon and Herbs

4 Servings

15 minutes Plus cooling

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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.



15 minutes

Plus cooling


  • 2

    15½-ounce cans cannellini beans, rinsed and drained

  • Kosher salt and ground black pepper

Karen H.

Did not care for this. Thought it was way too salty and sour

Mary R.

My family and I loved this. We, unfortunately refrigerated it the second time we made it and it congealed so won't do that again. Making it to add to Christmas dinner as requested by the teens in the family. Salt and sour can be regulated, loved the deep flavor.

Alison M.

I absolutely love this recipe. I make this on a regular basis ad sometimes for a midday snack. Delicious!!!