Three-bean salad with green beans

Jessica Alcántara
Don’t complicate things and prepare the beans this easy way, this delicious salad of pinto beans, black beans, and red beans accompanied by green beans and asparagus with grilled avocado wedges, served with a totally delicious and healthy oregano and hibiscus vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 avocado, cut into wedges
  • 1/2 cups olive oil, for the vinaigrette
  • 1/2 cups lemon juice, for the vinaigrette
  • 1/2 cloves garlic, for the vinaigrette
  • 1 tablespoon oregano, for the vinaigrette
  • 1 tablespoon hibiscus flower, cooked and drained, for the vinaigrette
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cups black beans, cooked
  • 1/2 cups pinto beans, cooked
  • 1/2 cups beans, red, cooked
  • 1 cup green beans, blanched and cut into rings
  • 1 cup asparagus, blanched and chopped
  • 2 cups watercress, fresh
Preparation
15 mins
10 mins
Low
  • Heat a grill pan over high heat, grill the avocado wedges until they have nice grill marks. Set aside.
  • Add the olive oil, lime juice, garlic, oregano, hibiscus flower, and salt and pepper to taste to the blender. Blend thoroughly until you have a smooth mixture. Set aside.
  • In a bowl, mix the 3 types of beans with the blanched green beans and asparagus. Add the avocado wedges and watercress. Toss with the vinaigrette, serve, and enjoy.

Nutritional Information

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