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
- 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.
- 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.
- Divide into servings and garnish with fried garlic slices.