Saturday, July 12, 2014

Mexican Bean Salad

Like any other dish we prepare at home, this one is based on a certain amount of hot peppers. Here they are paired with crunchy cucumbers, juicy tomatoes, soft avocado and creamy beans Mexican way. Do not forget the onion and tangy lime juice.
This salad is great on its own or with some tortilla chips. Let there be summer!

For the salad:

·       1 can cannellini beans

·     3 banana hot peppers, deseeded and chopped

·     2 large tomatoes, chopped

·     1 avocado, peeled, stoned and chopped

·     1 medium onion, chopped

·     ¼ cup chopped fresh parsley
For the dressing:

·      4 Tbsp olive oil

·    fresh juice of 1 lime

·   1 tsp salt

·   freshly ground black pepper


Place beans and vegetables into a bowl and mix. 
In a small bowl whisk to combine lime juice, olive oil, salt and black pepper.
Pour dressing over the salad, mix again and serve.

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