White Bean Salad

Name: White Bean Salad
Ingredients: 1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans; 1 large cucumber, peeled, seeded, and cut into 1/2-in. dice; 4 or 5 large stalks celery, trimmed and thinly sliced; 1 medium red onion, finely chopped; 2 tablespoons extra-virgin olive oil; About 3/4 tsp. medium-fine sea salt or kosher salt; About 1/2 tsp. pepper

Lupe Romero Vidal served this mild, creamy-crunchy salad to round out a hearty comida (lunch) at her hacienda in Hidalgo, Mexico. Along with a platter of avocados scooped from their skins, it mellowed the impact of the spicy pork carnitas and fiery salsas.

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INGREDIENTS

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1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans

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1 large cucumber, peeled, seeded, and cut into 1/2-in. dice

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4 or 5 large stalks celery, trimmed and thinly sliced

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1 medium red onion, finely chopped

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2 tablespoons extra-virgin olive oil

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About 3/4 tsp. medium-fine sea salt or kosher salt

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About 1/2 tsp. pepper

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