CT Live

Chef

CT LIVE!: New Year’s Bean Salad

New Year's Bean Salad

  • 4 cans beans drained and rinsed. We used red, pink, white and pigeon peas
  • 1 ripe avocado cut in half, pitted scooped and diced
  • 4 plum tomatoes chopped
  • 1 cup diced celery
  • 3 cloves garlic minced
  • 1 bunch cilantro chopped
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon honey
  • 4-6 dashes hot sauce

Place beans, chopped avocado, chopped tomato, diced celery, minced garlic, and chopped cilantro in a large mixing bowl. Pour in the lime juice and olive oil followed by the kosher salt, honey, and hot sauce. Mix well. Taste and adjust seasonings with sat, honey, and hot sauce in necessary. Makes 8-10 servings.

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