Sizzling Ginger-Scallion White Bean Salad

A super-tasty and veggie-packed white bean salad tossed in a killer dressing made with ginger and scallions sizzled in hot oil.

By @mishkamakesfood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 whole scallions
• 18 grams ginger
• 3 tablespoons neutral oil
• 4 whole scallion whites
• 2 tablespoons minced ginger
• 1 whole avocado
• 2 teaspoons rice wine vinegar
• 1.5 teaspoons flaky malden salt
• 2 whole Persian cucumbers
• 15.5 ounces cannellini beans
• 0.5 bunch cilantro
• 3 tablespoons ginger-scallion oil
• 1 pinch chili flakes

Instructions

1. Separate the whites and greens of 4 finely sliced scallions.
2. Mince about 18g of ginger to make 2 tablespoons.
3. Heat 3 tablespoons of neutral oil in a pan until hot.
4. Add the scallion whites and minced ginger to the hot oil and sizzle until aromatic.
5. Dice 1 avocado and add it to a mixing bowl.
6. Add 2 teaspoons of rice wine vinegar to the avocado.
7. Season with 1 1/2 teaspoons of flaky malden salt or 1/2 teaspoon of diamond crystal kosher salt.
8. Smash and dice 2 small Persian cucumbers (or 1 deseeded English cucumber) and add to the bowl.
9. Drain and rinse a 15.5 oz can of cannellini beans and add to the bowl.
10. Mince 1/2 bunch of cilantro and add to the salad.
11. Pour the sizzling ginger-scallion oil over the salad and toss everything to combine.
12. Top with chili flakes if desired and serve.