Cannelloni Bean and Avocado Salad

This is another interesting recipe stolen from The New York Times Cooking section. It sounded like something I would enjoy and be a very flexible platform for chicken, tuna or smoked salmon as well. Seems like it would be a great summer lunch or the perfect side dish. I only heat oil for a very few salads but it is worth it. Frying the garlic adds flavor to the oil and crunchy savoriness to the salad



¼ cup neutral oil, (coconut, peanut or grapeseed)
3 large garlic cloves, very thinly sliced
3 ripe Hass avocados
2 15-oz cans cannelloni beans, drained and rinsed
4 Tbs fresh cilantro, roughly chopped
¼ cup key lime juice
1/2 tsp Trader Joe’s Chili Lime seasoning
Kosher salt and black pepper


  1. Make the Garlic oil: In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
  2. Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, key lime juice, TJ Chili Lime spice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
  3. Divide into servings and garnish with fried garlic slices.