Photo: Dave Lauridsen
Total Time
30 Mins
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.

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.

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