Lupe’s Bean Salad
Lupe’s Bean Salad
Lupe's Ensalada de FrijolesLupe Fregoso, a friend all through my school days, invited me to have lunch in her home when we were about nine years old. It may have been my first taste of Mexican food. Although I have long forgotten what else we had, I vividly remember the bean salad, and soft, warm, corn tortillas that we ate with the salad as you would a piece of bread. The Fregoso family was from the state of Jalisco, near Guadalajara, and the salad probably reflected what native ingredients were available to her family in our northern California home. Although authentic Mexican ingredients are now more readily available, this simple salad, based on memory, is good even today, especially with the warm tortillas.
Ingrediënten
Makes 4 servings
- 4 cups chopped or torn lettuce such as iceberg or romaine
- 1 cup cooked and drained red kidney beans canned or homemade
- 1 medium tomato chopped
- 2 green onions finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 tablespoon mayonnaise
- 2 to 3 jarred pickled jalapeño chiles en escabeche, seeded, veins removed, and cut into thin strips
Instructies
- Put all of the ingredients in a large bowl, except the mayonnaise and chiles.
- Gently mix in the mayonnaise.
- Add the chiles to the salad, or put the strips of jalapeños on a small plate to be eaten at the table, if desired.
