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Ingredientes
- 2 tbsp. red wine vinegar
- 1 tbsp. finely minced fresh parsley
- 1 teaspoon minced fresh oregano, basil, or possibly coriander or possibly 1/2 teaspoon dry oregano
- Salt & freshly grnd pepper
- 1/2 c. extra virgin olive oil
- 1/2 c. canned white kidney beans (also called cannellini)
- 1/2 c. canned red kidney beans
- 1/2 c. canned garbanzo beans (also called chick peas)
- 1/2 c. canned golden brown hominy
- 1 sm. red onion
- 1 med. tomato
- 1 ripe avocado
- 1 tbsp. lime juice
Direcciones
- 1. Combine vinegar with herbs, salt and pepper in bottom of salad bowl. Slowly drizzle in extra virgin olive oil while stirring with fork.
- 2. Rinse the three kinds of beans in metal colander and the hominy in fine meshed strainer under cool water to remove any canned taste. Drain thoroughly and add in to the salad bowl. Toss with the vinaigrette to coat.
- 3. Peel red onion, and finely dice or possibly thinly slice.
- 4. Core tomato and cut into small cubes.
- 5. Add in onion and tomato to the bean and hominy mix, and toss again. Let stand in cold place 10 to 15 min.
- 6. Just before serving, peel avocado and cut into cubes. Toss with lime juice in small bowl, then gently combine with the bean salad. Check seasoning and add in salt and pepper, if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 187 | 70% |
| Total Fat 21.13g | 26% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 298mg | 9% |
| Total Carbs 16.76g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.73g | 2% |
| Protein 4.13g | 7% |
