Avocado Bean Salad

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This bean recipe is my (Mexican Inspired) version of Pasolia Piaz, a Greek recipe. I saw the recipe in Christopher Kimballl’s Milk Street magazine, published May-June 2019. Upon seeing it I immediately envisioned this dish prepared with Mexican staples and herbs. For a little kick add some minced serrano or jalapeno chile.

Beans are the second largest agricultural product in Mexico. Black, pintos and bayo (Peruvian) beans will work with this recipe. Whole canned bayo beans might be difficult find but black and pinto beans are in most super markets. Bayo beans are a great choice because of their creaminess, if you choose to cook your own beans. This recipe results in savory, fresh vibrant layers of flavor. Beans, red onion, avocado, heaping tangle of fresh herbs, all dressed with just lemon juice and oil. Yumm. Let’s get started.

Ingredients

Serves 4

1 29 oz can pinto beans, drained.

1 large garlic clove, finely grated

½ medium red onion thinly sliced

1 ½ tablespoons red wine vinegar

1 ½ tablespoons extra virgin olive oil

1 large ripe avocado cut into 1 inch pieces

½ cup lightly packed cilantro chopped

¼ cup lightly packed fresh dill chopped ( substitutes: tarragon or epazote)

1 teaspoon grated lemon zest

1 teaspoon lemon juice

Salt and pepper

Optional – finely minced fresh serrano or jalapeno pepper to taste

Preparation

I have experienced that some brands of canned beans are under cooked and hard. If they are, cook them in ½ cup of water up to 30 minutes or until they soften then drain the beans.

Beans obtain more flavor by heating them. Dressing beans while hot ensures a bigger flavor because they better absorb other flavors. Toss the beans with ½ teaspoon of salt. If they are soft out of the can, cover and microwave on high until hot, 3 to 3 ½ minutes, stirring once halfway through.

To the hot beans, add the garlic, onion, vinegar, oil, pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.

Stir the beans once again, then stir in parsley, dill, lemon zest, lemon juice. Taste for salt and pepper. Stir in avocado. Transfer to a serving bowl and drizzle with additional oil.