Cecina Salad

Saladitas
Saladitas
Enjoy this cecina salad, made with a delicious combination of ingredients such as fava beans, cheese, and cecina, balanced with a refreshing cilantro vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup cherry tomato
  • 1/2 cups onion 1/2 cups onion
  • 1 cup fava beans, blanched
  • 1 cup panela cheese, reduced-fat, diced
  • 500 grams cecina from Yecapixtla
  • 1 cup pinto beans, cooked and without broth 1 cup pinto beans, cooked and without broth
  • 1 bunch cilantro, for the vinaigrette 1 bunch cilantro, for the vinaigrette
  • 1 clove garlic, for the vinaigrette 1 clove garlic, for the vinaigrette
  • 1/4 cups white vinegar, for the vinaigrette
  • 1/4 cups lime juice, for the vinaigrette 1/4 cups lime juice, for the vinaigrette
  • 1/4 cups olive oil, for the vinaigrette 1/4 cups olive oil, for the vinaigrette
  • salt, for the vinaigrette salt, for the vinaigrette
  • pepper, for the vinaigrette pepper, for the vinaigrette
  • Salty Crackers® Gamesa®, for the vinaigrette
Preparation
15 mins
5 mins
Low
  • Cut the cherry tomatoes into quarters and the onion into strips. Set aside.
  • Grill the cecina for 5 minutes or until well cooked, then transfer to a cutting board and chop into small cubes. Set aside.
  • For the vinaigrette: Blend the cilantro, garlic, white vinegar, olive oil, salt, and pepper. Pour into a sealed container. Set aside.
  • Mix the tomatoes with the onion, fava beans, panela cheese, Yecapixtla cecina, and pinto beans in a bowl, then stir with a spoon until combined.
  • Serve the salad in a wide bowl, drizzle 2 to 3 tablespoons of cilantro vinaigrette, and accompany with Galletas Saladitas® Gamesa®.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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