Spanish WHITE BEAN SALAD with MANCHEGO, AVOCADO, APPLE, and LEMON

Serves 4 to 6 

• 1 large avocado, halved, pitted, peeled, and cut into ½-inch dice 
• 1 large Granny Smith or other tart green apple, peeled, halved, cored, and cut into ½-inch dice 
• 1½ cups cooked small white beans 
• 3 ounces Manchego cheese, cut into ¼-inch dice (about ½ cup) 
• ¼ cup fresh basil leaf chiffonade 
• ¼ cup pine nuts, toasted 
• ⅓ cup freshly squeezed Meyer lemon juice or ¼ cup regular lemon juice 
• ¼ cup extra virgin olive oil 
• Kosher salt and freshly ground black pepper
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Instructions:

1.  In a bowl, combine the avocado, apple, beans, cheese, basil, and pine nuts and toss gently to mix. 
2. Whisk together the lemon juice and olive oil in another small bowl and toss gently with the bean mixture until combined. 
3. Season to taste with salt and pepper. 
4. The salad should not be mixed more than 30 minutes before serving so the apple and avocado don’t darken.