¼ white onion, diced
1 serrano chile, finely diced (can swap for jalapeño for less spice)
Juice of 2 limes
Salt to taste
2 cups cooked and cooled Ayocote Beans, well-drained
1 cup veggies, cut to similar size, such as cucumbers, corn, bell peppers
¼ cup chopped cilantro
1 ripe tomato, chopped
Pickled red onion
Olive oil
Radishes, thinly sliced
Queso fresco
Toasted pumpkin seeds
Add diced white onion and serrano pepper to a large bowl with lime juice and salt, but hold off on adding the oil. Soaking your onion in lime juice and salt will help mellow the onion, plus the salt will dissolve more evenly in the lime juice, creating a well-seasoned bowl of beans.
To the same bowl, add your Ayocote beans, fresh veggies, chopped cilantro, tomatoes, and pickled onion. Drizzle in olive oil and mix well.
Top the salad with sliced radishes, pumpkin seeds, and queso fresco.
5 comments
Hi Joe! 30 minutes to 1 hour at room temp is usually enough to soften the onions and peppers and mellow the bite. If you have more time, a few hours or overnight in the fridge will deepen the flavor even more.
Hi Guy! We recommend using half of a medium-sized red onion, diced. Thanks for bringing it up!
This is a fantastic salad. I used your Ayocote Pinto Beans, soaked overnight. Used the suggested veggies, peeled the bell peppers for easier digestion. 1 seeded serrano supplied exactly the right amount of heat.
As you say, it get’s better the longer it sits.
Will definitely make this for the next food get together I attend.
Thanks,
Joe
Beans are soaking as we speak.
How long would you recommend marinating the onions/pepper in the lime juice and salt?
Thanks,
Joe
How much pickled red onion and how chopped?