Sizzling Ginger Scallion White Bean Salad
Sizzling Ginger Scallion White Bean Salad
Ingredients
For the Salad Base
- 2 cans cannellini beans, 15-ounce, drained and rinsed
- 1 avocado, diced
- 1 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
For the Sizzling Ginger Scallion Oil
- 1/2 cup scallions, chopped, white and green parts
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup neutral cooking oil, such as vegetable or canola oil
- 1 tablespoon rice vinegar
For Garnish and Serving
- 1/2 teaspoon red pepper flakes, or sumac, as needed
- 1 bag tortilla chips, for serving
Instructions
- 1
Prepare the salad base: In a large mixing bowl, combine the drained and rinsed cannellini beans, diced avocado, diced cucumber, and chopped fresh parsley. Set aside.
⏱️ 10 min
- 2
Prepare the sizzling ginger scallion oil: In a small saucepan, heat the neutral cooking oil over medium-high heat until it is shimmering and very hot. To test, you can drop a tiny piece of scallion in; it should sizzle immediately.
⏱️ 3 min
- 3
Carefully add the chopped scallions and minced ginger to the hot oil. The mixture will sizzle vigorously. Stir gently for about 1-2 minutes, allowing the aromatics to infuse the oil and become fragrant. Remove from heat.
⏱️ 2 min
- 4
Dress the salad: Immediately and carefully pour the hot, sizzling ginger-scallion oil mixture directly over the salad ingredients in the large mixing bowl. Add the rice vinegar.
⏱️ 1 min
- 5
Gently toss all the ingredients together until the salad is well coated with the dressing. Be careful not to mash the avocado.
⏱️ 2 min
- 6
Transfer the salad to a serving bowl. Garnish with red pepper flakes or sumac, if desired. Serve immediately with tortilla chips for scooping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Ginger Scallion White Bean Salad
Ingredients
For the Salad Base
- 2 cans cannellini beans, 15-ounce, drained and rinsed
- 1 avocado, diced
- 1 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
For the Sizzling Ginger Scallion Oil
- 1/2 cup scallions, chopped, white and green parts
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup neutral cooking oil, such as vegetable or canola oil
- 1 tablespoon rice vinegar
For Garnish and Serving
- 1/2 teaspoon red pepper flakes, or sumac, as needed
- 1 bag tortilla chips, for serving
Instructions
- 1
Prepare the salad base: In a large mixing bowl, combine the drained and rinsed cannellini beans, diced avocado, diced cucumber, and chopped fresh parsley. Set aside.
⏱️ 10 min - 2
Prepare the sizzling ginger scallion oil: In a small saucepan, heat the neutral cooking oil over medium-high heat until it is shimmering and very hot. To test, you can drop a tiny piece of scallion in; it should sizzle immediately.
⏱️ 3 min - 3
Carefully add the chopped scallions and minced ginger to the hot oil. The mixture will sizzle vigorously. Stir gently for about 1-2 minutes, allowing the aromatics to infuse the oil and become fragrant. Remove from heat.
⏱️ 2 min - 4
Dress the salad: Immediately and carefully pour the hot, sizzling ginger-scallion oil mixture directly over the salad ingredients in the large mixing bowl. Add the rice vinegar.
⏱️ 1 min - 5
Gently toss all the ingredients together until the salad is well coated with the dressing. Be careful not to mash the avocado.
⏱️ 2 min - 6
Transfer the salad to a serving bowl. Garnish with red pepper flakes or sumac, if desired. Serve immediately with tortilla chips for scooping.
⏱️ 2 min