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White Bean Salad

Photo: Dave Lauridsen

Total time 30 mins
Yield

Makes about 7 cups (serving size: 1 cup)

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.

Ingredients

Nutrition Information

  • calories 92
  • caloriesfromfat 42 %
  • protein 3.3 g
  • fat 4.5 g
  • satfat 1 g
  • carbohydrate 10 g
  • fiber 2.3 g
  • sodium 275 mg
  • cholesterol 0.4 mg

How to Make It

  1. 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.