Avocado and Kidney Bean Salad
This avocado and kidney bean salad is creamy but with no lactose.
The adjective “creamy” does not require actual cream from cows, as this recipe clearly demonstrates. The bite of white kidney beans is naturally smooth and creamy. Together, kidney beans and avocado make a wonderfully bright and, yes, creamy salad.
Recipe for Avocado and Kidney Bean Salad
From “The Texas Mexican Plant-Based Cookbook” by Adán Medrano, published by Texas Tech University Press
Ingredients (serves 4)
1 large Haas avocado, small dice
1 medium red bell pepper, small dice
juice of 1/2 lime
1 Tbs. cilantro, chopped
1 cup white kidney beans
1 small serrano chile, minced
1/4 tsp. salt
Method
Place the avocado, red bell pepper, serrano chile, and cilantro in a bowl and mix gently so that the avocado dice do not get smashed.
Add the beans, lime juice, and salt and combine well. Taste and adjust the salt.
Serve immediately at room temperature or chill for 1 hour.