CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD
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.
Provided by One Happy Woman
Categories Beans
Time 1h45m
Yield 6 salad, 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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Sunshine Love
[email protected]This salad is a keeper! It's easy to make, delicious, and healthy. I'll definitely be making it again.
Ferdous Hossen
[email protected]This is a great recipe for a healthy and flavorful salad. I love the combination of beans, vegetables, and dressing.
Ramzan Ail
[email protected]I've made this salad several times and it's always a hit. It's so easy to make and it's always delicious.
Karisa Kombe
[email protected]This salad is a great way to use up leftover beans. I had some cooked black beans in the fridge, and this was the perfect recipe to use them up.
Nur Nobi
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Lilly thembi Mtshweni
[email protected]This salad is a great way to get your daily dose of protein and fiber. It's also very filling and satisfying.
MD MOHIN Khan
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Zeeshan Sandhu
[email protected]I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a hit.
Ahmed Nirob
[email protected]This salad was easy to make and very tasty. I served it as a side dish with grilled chicken, and it was a hit with everyone.
Ayaz Qadir
[email protected]This salad is a great way to use up leftover beans. I had some cooked mayocoba beans in the fridge, and this was the perfect recipe to use them up.
EmmieLou 217
[email protected]This bean salad was excellent! I used canned beans to save time, and it still turned out great. The dressing was flavorful and the beans were cooked perfectly.
Livi LaBore
[email protected]This Canary Mayocoba Bean Salad was a delightful surprise! The combination of flavors and textures was perfect, and the dressing was light and tangy. I especially loved the addition of the avocado and cilantro.