Prep 15 mins
Cook 1 hr 30 mins
My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.
- 946.36 ml peruvian beans or 946.36 ml canary beans or 946.36 ml mayocoba beans or 946.36 ml white kidney beans, cooked
- 59.14 ml red onion, chopped
- 4 scallions, chopped
- 1 red bell pepper, chopped
- 177.44 ml olive oil
- 59.14 ml lime juice
- 29.58 ml lemon juice
- 3 celery ribs, chopped
- 29.58 ml fresh jalapeno peppers, seeded and finely diced
- 177.44 ml cilantro leaf, chopped
- 236.59 ml feta cheese, crumbled
- 1 avocado, diced
- 1419.54 ml fresh baby spinach leaves
- chili powder, to taste
- Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
- Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
- To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.