White Bean Salad

This salad makes a perfect accompaniment to so many dishes. 

It is creamy-crunchy and mild.

Great along side pork carnitas or carne asada.

Served with tortillas, your roasted meats, and spicy salsa,top the salad with a bit of Cotillo cheese, this adds

the perfect finishing touch.

If preparing a Greek or Middle Eastern seasoned meat or Kabob,

serve with flat bread and top with feta cheese.

As Always, 

ENJOY!

Ingredients

1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans

1 large cucumber, peeled, seeded, and cut into 1/2-in. dice

4 or 5 large stalks celery, trimmed and thinly sliced

1 medium red onion, finely chopped

2 tablespoons extra-virgin olive oil

About 3/4 tsp. medium-fine sea salt or kosher salt

About 1/2 tsp. pepper

Preparation

1. Put beans, cucumber, celery, and onion in a serving bowl and mix gently but thoroughly with two large forks, trying not to break up beans. Drizzle with oil, season with salt and pepper, and gently mix again.

Recipe Courtesy of Sunset Magazine 2016