Finely slice 4 scallions, separating the whites and greens
Mince 2 tbsp ginger
Heat 3 tbsp neutral oil until hot to bloom the ginger and scallion whites
Pour the hot oil mixture over the remaining ingredients
Dice 1 avocado
Smash and dice 2 small Persian cucumbers (or 1 English cucumber, deseeded)
Drain and rinse 1 15.5 oz can of cannellini beans
Mince ½ bunch cilantro
Combine all ingredients in a bowl with 2 tsp rice wine vinegar and 1 ½ tsp flaky malden salt
Toss well to combine
Top with chili flakes if desired
