Guanajuato Style Bean Salad Recipe
Ingredients
| 155 g / 5 oz cooked or canned chickpeas, drained and rinsed | ||
| 155 g / 5 oz cooked or canned black beans, drained and rinsed | ||
| 155 g / 5 oz cooked or canned pinto beans, drained and rinsed | ||
| 250 g / 8 oz green beans | ||
| Tomatoes | 3 , diced | |
| Mild fresh red chilies, cut into strips | ||
| 1/2 onion, very thinly sliced | ||
| Coriander and lime dressing | ||
| Coriander | 2 Tablespoon, chopped | |
| 1/4 cup / 60 ml / 2 fl oz lime juice | ||
| Olive oil | 2 Tablespoon | |
| black pepper | 1 | |
Directions
1. Place chickpeas and black and pinto beans in a bowl and toss to combine.
2. Boil, steam or microwave green beans until just tender, drain and refresh under cold running water. Add cooked fresh beans, tomatoes, chilies and onion to bowl and toss to combine.
3. To make dressing, place coriander, lime juice, oil and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and stand for 30 minutes before serving.
2. Boil, steam or microwave green beans until just tender, drain and refresh under cold running water. Add cooked fresh beans, tomatoes, chilies and onion to bowl and toss to combine.
3. To make dressing, place coriander, lime juice, oil and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and stand for 30 minutes before serving.
Chef
