Avocado And Kidney Bean Salad

Avocado And Kidney Bean Salad

This avocado and kidney bean salad demonstrates the versatility of beans.  The adjective, creamy, does not require actual cream from cows, as this recipe clearly demonstrates.  White kidney beans have a bite that is naturally smooth and creamy. Together, kidney beans and avocado make a wonderfully bright and, yes, creamy salad.

I thought I’d offer this as a teaser recipe from “The Texas Mexican Plant-Based Cookbook,” forthcoming from Texas Tech University Press in 2025. It’s in the production stage right now and is both a history and cookbook about the plant-based traditions and recipes of my ancestors, the first people to step on Texas soil over 15,000 years ago.  They are the ancestors of today’s indigenous Texas Mexican American community: the Coahuiltecan, Caddo, Atakapa-Ishak, Akokisa, Karankawa, Tonkawa, and other native peoples of South Texas and Northeastern Mexico.

Recipe for Avocado and Kidney Bean Salad | Ensalada de Aguacate Con Frijol

1 large Haas avocado, small dice
1 medium red bell pepper, small dice
Juice of 1/2 lime
1 Tbs cilantro, coarsely chopped
1 cup white kidney beans
1 small serrano chile, minced
1/4 tsp salt

Place the avocado, red bell pepper, cilantro and mix together 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.

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