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Legumes
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Bean, Avocado, Cucumber and Cilantro Salad
Ingredients (Per Person)
•
 Mayo Coba Peruano Beans (or other favorite pre-cooked dried beans)
•
 Avocado, cut into chunks
•
 Cucumber, sliced
•
 Cilantro
•
 Extra Virgin Olive Oil (EVOO)
•
 Sea salt and pepper to taste (advisable to freshly grind)
Preparation
•
 Put beans, avocado, cucumber and cilantro leaves in a bowl.
•
 Grind sea salt and mixed pepper to taste.
•
 Season generously with extra virgin olive oil, toss, and serve.
Bean, Avocado, Cucumber and Cilantro Salad: image 1 of 3
Bean, Avocado, Cucumber and Cilantro Salad: image 2 of 3
Bean, Avocado, Cucumber and Cilantro Salad: image 3 of 3
Click on the images above to see larger pictures
Comments
•
 Instead of Mayo Coba Peruano beans, you may use your favorite dried beans, soaked at least overnight or, better, 24 hours, and boiled, as long as they remain whole and have a fleshy consistency and texture. If not soaked, dried beans may be cooked in a pressure cooker for 50-55 minutes. When soaked 24 hours, beans cook in just 15 minutes and more evenly.
•
 The EVOO may be flavored. In this case I used a regular EVOO and balsamic vinegar.
•
 Balsamic vinegar, freshly squeezed lemon, lime, or Spike Original Magic may be added to taste.
Wine and Beverage Pairing
•
 I enjoy it with an aromatic white wine such as Soave, Arneis, or Ansonica, Vermentino, or grassy red from Friuli, such as Refosco dal Peduncolo Rosso, or Cabernet Franc.


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    June 12, 2010
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