Best Peruvian Bean Salad Recipes

PERUVIAN BEAN SALAD

Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

Ingredients

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

Steps:

In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
Whisk in oil.
Drain and rinse beans, then place in a large bowl.
Add pepper, avocado, tomatoes and parsley.
Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
Cover and refrigerate up to 2 days.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD

Canary, Mayocoba, or Peruvian White Bean Salad image

My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.

Provided by One Happy Woman

Categories Beans

Time 1h45m

Yield 6 salad, 6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups mayocoba beans or 4 cups white kidney beans, cooked
1/4 cup red onion, chopped
4 scallions, chopped
1 red bell pepper, chopped
3/4 cup olive oil
1/4 cup lime juice
2 tablespoons lemon juice
3 celery ribs, chopped
2 tablespoons fresh jalapeno peppers, seeded and finely diced
3/4 cup cilantro leaf, chopped
1 cup feta cheese, crumbled
1 avocado, diced
6 cups fresh baby spinach leaves
salt
chili powder, to taste

Steps:

Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.

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