Dense Bean Salad

• 2 cloves garlic, peeled ↔ Sustituir
• Finely grated zest of 2 medium limes (about 2 tablespoons) ↔ Sustituir
• Juice of 2 medium limes (about 1/4 cup) ↔ Sustituir
• 1/2 medium jalapeño pepper, seeded and quartered ↔ Sustituir
• 1/2 cup fresh cilantro leaves and tender stems (from about 1/2 bunch) ↔ Sustituir
• 1/4 cup white wine vinegar ↔ Sustituir
• 1 1/2 teaspoons kosher salt ↔ Sustituir
• 1 teaspoon ground cumin ↔ Sustituir
• 1/2 cup neutral oil, such as vegetable or avocado ↔ Sustituir
• 2 (about 15-ounce) cans beans, such as black, pinto, or cannellini, drained and rinsed ↔ Sustituir
• 2 medium bell peppers, diced (about 3 cups) ↔ Sustituir
• 2 cups cherry or grape tomatoes, halved or quartered if large ↔ Sustituir
• 1 1/2 cups fresh or frozen corn kernels (from about 2 ears if fresh, thawed if frozen) ↔ Sustituir
• 1/2 small (2- to 3-pound) red cabbage, finely chopped (about 3 3/4 cups) ↔ Sustituir
• 1/2 medium red onion, diced (about 3/4 cup) ↔ Sustituir
• 1/2 cup finely chopped fresh cilantro leaves and tender stems (from about 1/2 bunch) ↔ Sustituir
• 1/2 medium jalapeño pepper, seeded and minced ↔ Sustituir
• 6 ounces crumbled Cotija cheese (about 1 1/2 cups) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.