Ensalada de frijoles Negros

Black Bean Salad


• 2 Pickled spoonfuls of la Costeña chopped jalapeños®
• 2 tablespoons La Costeña Apple Cider Vinegar®
• 1 Can of Chickpeas La Costeña®
• 4 Tablespoons jalapeños, pickled La Costeña®
• 1 can of La Costeña Whole Black Beans®
• 1/2 Tablespoon oregano
• Salt and pepper to taste
• 4 Tablespoons Oil
• 1 Cup cooked green beans
• 1/2 Cup chopped green bell pepper
• 120 gs cucumber in half moons
• 1 sliced celery wand
• 8 sheet mixed lettuces


1. Mix the Pickle of the chopped jalapeños La Costeña® with the oregano, salt, pepper, La Costeña apple cider vinegar® and oil. Reservation.
2. Drain the Chickpeas La Costeña®, add the greening, the black pepper, the Jalapeños chopped in Escabeche La Costeña®, the cucumber and celery. Reservation.
3. Drain the La Costeña Whole Black Beans® add to the rest of the vegetables.
4. Swell the vinaigrette, mix and serve on a lettuce bed.


Find all your Mexican products at www.mexeat.net
"The flavors of Mexico in Europe"
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.