If you have followed my Instagram, you have probably read that for some bizarre reason I have been receiving Bon Appétit Magazines. I have never ordered them yet they keep appearing in my name. Regardless, I am extremely thankful for this! These magazines have been inspiring me.
One special recipe, of the April 2013 issue really spoke to me: White Bean and Radish Salad. It looked delicious yet I thought “how great would this be in a Mexican version with some nice heat.” So here is my Ensalada de Frijol y Rábanos con Vinagreta de Jalapeño
Yields: approximately 4 servings
2 cups Mayocoba beans (no liquid)
1 clove of garlic
1 tablespoon chopped cilantro
1/2 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
3 tablespoons lemon infused olive oil
5 tablespoons extra virgin olive oil
- Cook Mayocoba beans as instructed on my previous post.
- Roast a jalapeño and garlic as desired on a pan, over open fire, broiler, grill, etc.
- Cut the radishes in half then slice thinly. Place in a bowl with cold water and about 1/4 teaspoon salt. This method will remove the spiciness from the radishes.
- Thinly slice your scallions.
- Remove the black skin from the jalapeños and garlic and place in food processor. Use half of the jalapeño for less heat.
- Add the olive oils to the food processor along with the salt, black pepper, avocado, and the juice of half a lime. Process until you acquire a very smooth consistency and everything is incorporated.
- In a bowl mix your beans, radishes, scallions, and chopped cilantro.
- When ready to eat add the lemon lime jalapeño vinagrete.
I love Mayocoba beans but if you would prefer to use other beans this recipe can still work. Try using white beans, even black beans. This will be a great new way to prepare your bean salad as a side dish for many entrees.
Feel free to post your comments or questions.
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