Cooking Instructions
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Step 1
Chop the
Celery (1 stalk)
in small very fine pieces
Step 2
In a bowl, combine the
Canned Cannellini White Kidney Beans (1 1/4 cups)
,
Canned Red Kidney Beans (1 1/3 cups)
,
Canned Pinto Beans (1 1/3 cups)
,
Fresh Cilantro (1/4 cup)
,
Yellow Mustard (2 Tbsp)
,
Extra-Virgin Olive Oil (1/3 cup)
,
Red Chili Pepper (1/2)
,
Cayenne Pepper (1 tsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Once you're happy with all the flavors, add the
Lime (1)
and mix again well. Leave to rest for a minimum of 30 minutes in the fridge, or better overnight covered with some plastic or in a air tight container.
Step 4
Once the salad has rested for a minimum of 30 minutes serve 1 Tbsp of the mix to every
Little Gems Lettuce (to taste)
and place in a serving plate or cake stand like I did for a delicious and easy appetizer
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