I cut this recipe in half and used one large can of peruvian beans, fresh of course is better. But really good and fast with canned beans. (They can be found in the can at Wal Mart or any Latino market)
Ingredients SERVES 6
4 cups peruvian beans cooked
1/4 cup red onion,chopped
4 scallions, chopped
1 red bell pepper, chopped
3/4 cup olive oil
1/4 cup lime juice
2 tablespoons lemon juice
3 celery ribs, chopped
2 tablespoons fresh jalapeno peppers, seeded and finely diced
3/4 cup cilantro leaf, chopped
1 cup feta cheese crumbled
1 avocado, diced
6 cups fresh baby spinach leaves
salt
chili powder, to taste
Directions
Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.
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