in Latin America

White bean salad with lettuce

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Ingredients for 4 servings:

  • 250 g beans, white
  • Water for soaking
  • salt water
  • 1 onion(s), diced
  • Water, boiling
  • 1 pinch(s) of sugar
  • 3 tbsp coriander leaves
  • 5 leaves of lettuce (head lettuce)
  • n. B. Oil
  • 1 lemon(s), the juice

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Ensaladas de porotos with lechuga

Soak the beans in water overnight. The next day, cook them in fresh, salted water until tender. Drain and let cool. Add the onion to boiling water with a pinch of sugar and let stand for about 20 minutes. Drain the water. Wash and finely chop the lettuce leaves, and toss them in a bowl with the beans, onion, and cilantro. Season to taste with oil, salt, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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