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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.

Lupe Romero Vidal
This Story Originally Appeared On sunset.com


Credit: Dave Lauridsen

Recipe Summary test

30 mins
Makes about 7 cups (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

92 calories; calories from fat 42%; protein 3.3g; fat 4.5g; saturated fat 1g; carbohydrates 10g; fiber 2.3g; sodium 275mg; cholesterol 0.4mg.