Rating: 5 stars
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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

Gallery

Credit: Dave Lauridsen

Recipe Summary

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

Ingredient Checklist

Directions

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.

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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.
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