su-White Bean Salad Image

Photo: Dave Lauridsen

Yields Makes about 7 cups (serving size: 1 cup) Total Time 30 mins
AuthorLupe Romero Vidal

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

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.

Ingredients

 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

Directions

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.

White Bean Salad