Prendre le pouls : les fèves noires

Salade hachée (les fèves noires) – de Olivier LeCalvez : (en anglais seulement)

Ingredients

For Salad

• 300 grams black beans
• 1 head romaine lettuce
• 1 tomato
• 1 cucumber
• 1 head corn (cooked)
• 1 onion
• 1 avocado
• 15 grams of cilantro
• 1 jalapeño
• cheese as desired (queso fresco if available)

For Dressing

• 3 tablespoons avocado oil
• 1 tablespoon lime juice
• 2 tablespoons red wine vinegar

Method

• Soak dried beans for 12 hours and cook about 15-20 minutes – drain and set aside. 
• Boil corn in separate pot until tender.
• While beans are cooking, wash and chop lettuce.
• Dice tomato, avocado, cucumber, cilantro and jalapeño.
• Slice onion and drain corn and beans.
• Assemble all ingredients together in large mixing bowl and toss with dressing.