Greek Bean Salad (Fasolia Piaz) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 4 15½-ounce cans cannellini beans, rinsed and drained
• Kosher salt and ground black pepper
• 2 medium garlic cloves, 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
• 1 ripe avocado, halved, pitted, peeled and chopped into ½-inch pieces
• 1 cup lightly packed flat-leaf parsley, torn if large
• ½ cup lightly packed fresh dill, chopped
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice