Aguacate relleno de salpicón de frijol

Avocado stuffed with bean sprout

Get creative with today's meal and prepare this delicious dish (4 people)

2 cdas La Costeña ® White Vinegar
1 Can of Whole Black Beans La Costeña ®
2 cdas de Masé de Tomato Machacado La Costeña ®
4 cdas Olive oil
Pinch of dry Oregano
Salt and pepper to taste
4 cdas of chopped purple onion
1 cup Lettuce filleted ball
4 cdas Grated carrot
4 cdas of chopped cilantro
2 pieces of large avocado

1. Mix the oil, La Costeña ® White Vinegar, oregano and season with salt and pepper to taste. Reservation.
2. Drain La Costeña ® Whole Black Beans and reserve.
3. Combine the beans, La Costeña ® Mashed Tomato, onion, lettuce, carrot, cilantro and vinaigrette.
4. Cut the avocados in half and remove the seed, fill with the salpicon and serve.


Find all your Mexican products in
"The Flavors of Mexico in Europe"
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