White Bean Avocado Citrus Salad

This White Bean Avocado Citrus Salad is so bright and refreshing with sliced oranges, creamy white beans and avocado, a kick from sumac red onions, and finishing it off with fresh herbs and crunchy pistachios. You have tart, tangy, creamy, and salty crunchy all in one dish. A great side dish or light lunch in the summertime, and perfect for meal prep. 

Jump to:

• Ingredients 
• Ingredient substitutions
• How to make white bean citrus salad 
• Tips and tricks
• How to cook dried beans
• How to supreme citrus 
• Storage
• FAQs
• 📖 Recipe

Ingredients 

• Citrus: Any combination of oranges or even grapefruit work well here. You’ll need the flesh cut into segments (supremed) as well as the juice.
• White beans: There are a variety of white beans that work for this recipe. Generally any small, creamy bean will do – cannellini, great northern beans, navy beans, etc. Make sure to drain and rinse the beans. 
• Avocado: Ripe creamy avocado to balance the tangy citrus. 
• Red onion: A pop of flavor. 
• Sumac: A slightly citrusy slightly smoky spice that pairs really well with the fresh citrus and onion.
• Fresh parsley: A fresh, herby element. 
• Pistachios: Need a crunch! Roasted salted pistachios. 
• Extra virgin olive oil: To dress the salad in combination with the reserved citrus juice. 
• Kosher salt: Diamond Crystal always. 

Ingredient substitutions

• Beans: You could use butter beans if you don't mind the size (they are larger).  Black beans or pinto beans would also be okay but the dish will have a more earthy flavor. 
• Red onion: You could substitute white onion. 
• Parsley: Mint, cilantro, dill or basil can be used in place of parsley. 
• Pistachios: Chopped roasted salted almonds would be a good alternative. 

How to make white bean citrus salad 

Salads are one of the easiest things to make because no cooking is involved (usually). In the case of this White Bean Avocado Citrus Salad, the hardest part is cutting the citrus which isn’t even too hard! 

Tips and tricks

• For the best results I suggest prepping this in advance – the longer you let this white bean citrus salad sit, the more the flavors will come together. 
• I recommend adding the avocado just before serving to keep it looking fresh. However, the citrus juice will help prevent browning (similar to lime in guacamole) so you should be fine regardless. 
• If you can’t find roasted salted pistachios you can buy raw pistachios and dry roast them in a 350°F oven for 10-15 minutes then sprinkle them with salt. 
• If you make it in advance, I like to serve it room temperature so take it out of the fridge at least 15 minutes before serving. 
• If you're not getting enough juice from your oranges/grapefruits for the dressing, you can add a splash of vinegar (such as red wine vinegar) or fresh lemon juice. 

How to cook dried beans

If you choose to use dried beans instead of canned beans, cooking them is easy! Simply add them to a large pot and cover them with enough cold water so they are about 1 inch submerged. Bring to a boil then reduce to a simmer. Cover and let simmer for 1-3 hours depending on the size of the bean. Optional but I recommend adding a bay leaf, a big 4-finger pinch of salt, and some thyme, oregano, or rosemary. One cooked through, drain the beans and they are ready for use. 

How to supreme citrus 

Start by slicing off all the peel. Then, following the natural shape of the citrus segment, slice in a diagonal direction to release triangle-shaped pieces, leaving the skin behind. Continue to do this around the perimeter of the orange until you are left with just pieces of the fibrous skin. 

Storage

• Store leftover white bean citrus salad in the fridge in an airtight container for 3-4 days. 

FAQs

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📖 Recipe