Way back in 2002, I read a book called “The Summer of My Greek Taverna.” I believe that Tom Stone, the, wrote this book to chronicle his experiences living abroad in Greece for one year. As the book description reads, it’s the story of a man in love with a place, a woman, and a dream of living in a foreign land, with recipes! I enjoyed every page filled with Tom's adventures of life on the sun-soaked island of Patmos. As the universe often reminds us, we change, plans change, and Tom chose to stay in Greece for twenty-two years. It’s a delightful read.

This year, we chose to cancel our foreign travel plans. We will stay close to home, help our local economy, and enjoy the summer on our backyard patio and local beaches, hopefully.

When I close my eyes and reflect on a past trip throughout the Greek Islands, my serotonin levels rise as the morning sun appears over the Ionian sea. I see blue, white, and lemon yellow amidst a rocky crumbling terroir that is Greece. I taste the fresh, briny fish from the sea and the vegetables that are brave enough to grow in intense heat. I become impossibly happy at every moment.

This recipe is fresh, healthy, pure, and doesn’t require much effort. For me, its what sunshine would taste like if it had a flavor.

                                             White Bean and Avocado Salad

Recipe:

Four 15 1/2 – ounce cans rinsed and drained cannellini beans

Kosher salt and ground black pepper

2-3 medium garlic cloves, finely diced or grated

1 small red onion, cut in half and sliced thinly

1 cup cherry tomatoes, cut in half

1/3 cup red wine vinegar

4 tablespoons extra virgin olive oil

1 large ripe avocado, pitted, halved and cut into pieces

1 cup fresh flat-leaf parsley

2 teaspoons dried oregano

1 teaspoon grated lemon zest plus two teaspoons lemon juice

Directions:

Note: Do not add the Avocado until ready to serve.

1.      Toss the beans in a large microwave-safe bowl and add 1 ½ teaspoon of salt. Cover and microwave for  3 minutes.

2.      While beans are still hot, add garlic, red onion, vinegar, olive oil, salt, and pepper. Toss together.

3.      Let the mixture cool for 30 minutes, occasionally tossing to combine flavors.

4.      Once the bean mixture has cooled, stir in the tomatoes, parsley, oregano, lemon zest, and juice.

5. Stir in the avocado.

6. Season again with salt and pepper.

7.      Place the bean salad in a serving dish and drizzle with olive oil.

Inspirations:

a.      If you do not have enough cannellini beans, I sometimes mix in some garbanzo beans, navy beans or whatever is in my cupboard.

b.      This salad is great when served at room temperature or chilled.

c.      Check out my recipe for baby rack of lamb on the blog; this salad is the perfect complement to lamb, chicken, beef, or fish.