Lupe Romero Vidal served this mild, creamy-crunchy salad to round out a hearty comida (lunch) at her hacienda in Hidalgo, Mexico. Along with a platter of avocados scooped from their skins, it mellowed the impact of the spicy pork carnitas and fiery salsas.
1 large cucumber, peeled, seeded, and cut into 1/2-in. dice
4 or 5 large stalks celery, trimmed and thinly sliced
1 medium red onion, finely chopped
2 tablespoons extra-virgin olive oil
About 3/4 tsp. medium-fine sea salt or kosher salt
About 1/2 tsp. pepper
How to Make It
Put beans, cucumber, celery, and onion in a serving bowl and mix gently but thoroughly with two large forks, trying not to break up beans. Drizzle with oil, season with salt and pepper, and gently mix again.