White Bean, Tomato, and Avocado Salad

1 (14 ounce) can cannellini beans, drained and rinsed

1 pint grape tomatoes, halved

1 large avocado - peeled, pitted, and cut into chunks

4 green onions, thinly sliced

2 tablespoons olive oil

2 tablespoons lemon juice

kosher salt and ground black pepper to taste

Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.