Popular
Latest From the Show
How To Make Instant Pot White Bean Salad with Avocado + Herbs | …
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Chef Chris Kimball, cookbook author, magazine editor and founder of 177milkstreet.com, shows how to make this recipe from Milk Street recipe developer Phoebe Maglathlin. He adds avocado and fresh herbs to Instant Pot white beans (aka cannellini beans) for a simple, healthy salad that's filled with fiber and protein.
Adapted from Milk Street Fast and Slow by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
Ingredients
- 6 cups Instant Pot White Beans with Sage
- 2 cloves garlic, finely grated
- 1 small red onion, halved and thinly sliced
- ⅓ cup red wine vinegar
- 3 tablespoons extra-virgin olive oil, plus more to serve
- Kosher salt and ground black pepper
- 1 ripe avocado, halved, pitted, peeled and chopped
- 1 cup lightly packed flat-leaf parsley, torn if large
- ½ cup lightly packed fresh dill, chopped
- 1 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
Yield
Serves: 4 to 6
Preparation
To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand for 5 minutes. Stir the beans, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.