Alubia Blanca Bean Salad
With Pineapple Vinaigrette
Ingredients:
Vinaigrette
1 garlic clove, minced
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon dried Mexican oregano
2 tablespoon Rancho Gordo Pineapple Vinegar
1/2 cup Rancho Gordo EVOO
Salad:
1 carrot peeled
1 1/2 cups Alubia Blanca Beans *See Rancho Gordo
1 roasted red pepper, cut into 1/2" squares
3 radishes thinly sliced
1 celery stalk sliced
S&P
Directions;
In a salad bowl, Make a paste with garlic, and salt. Add the mustard, oregano and pineapple vinegar; mix well. Slowly whisk in the olive oil.
Shave the carrot into razor-thin slices using a mandolin or vegetable peeler. Add the beans, roasted red pepper, radishes, celery, and carrot
slices to the vinaigrette; toss together gently. Season with salt and pepper. Serve slightly chilled or room temperature. Serves 2 to 4
Note: Alubia beans are soft but hold their shape and are good in salads with an added crunch of radishes and celery.
