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White Bean Salad with Avocado and Fresh Herbs (Fast & Slow)
4-6
Servings
20 minutes
Ingredients
-
6
-
2
medium garlic cloves, finely grated
Pardon the interruption
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GET DIGITAL & PRINTI 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!
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.
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.