Can be microwaved 3 minutes. Once you add oil, vinegar, onions let stand 30 minutes to cool before adding avocado, zest, lemon juice, parsley and dill.

Another excellent recipe. I had to cut down the recipe by 4 to make for two people. It scaled well and was fresh, light, flavorful, and filling.

Added a little lime as well, didn't have fresh dill so used dry at a smaller amount, added a little dried sage as well since recipe said sage beans.. did not mix in avocado, just put on top of serving. recipe was great.

I added cherry tomatoes because Wegmans had a nice deal going on them and I couldn't resist. Instead of canned, I used dried white beans and boiled them on the stove for a few hours in heavily salted water. The beans gave it a nice al dente bite to compliment the crunch of the red onion. Absolutely delicious!

I loved this bean salad. This recipe does not say canned beans can be substituted but I did anyway.

This sounds like it would go well with tuna and a crusty bread.

Delicious! I had to sub dried dill and so I threw in a little finely chopped kale to bulk up the green of it. Loved this.

Anyone know the nutritional value of this salad? Looks delicious!

This was really delicious. There were so many levels of flavor .... A Milk Street hallmark.

However, mine didn’t look anything like the photo. My beans turned to mush, the red onions were limp.

The salad was delicious enough to serve as a fabulous lunch to guests, but not if it looks the way mine looked.

One MS community comment said that her beans were al dente. Maybe I pressure cooked them too long,. The only mistake that I made was that after 5 minutes of pressure cooking, I was supposed to fast release, but I forgot and let them sit for another 5 minutes before fast releasing. Still, I think I’ll reduce the 2nd pressure cooking by a few minutes next time I make this ... and there will be a next time.