Warm Mexican Bean Salad With Borlotti and Cannelini Beans Served With An Avocado Salsa

Serves 2

  • 75g basmati rice
  • 1 tbsp sunflower oil
  • 2 garlic cloves, chopped
  • Handful of cherry tomatoes
  • ½ tsp smoked sweet paprika
  • 200g / 1 tin borlotti beans
  • 200g / 1 tin cannelini beans
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • 1 avocado, cubed
  • ½ red onion, finely chopped
  • 1 tbsp jalapeño, finely sliced
  • 1 lime, juiced
  • coriander
  • Salt and pepper

Put the basmati rice into a pot with water, enough to cover, and cook until done and strain. Add the cherry tomatoes and paprika to a blender and mix until pureed. In a pan heat the oil and add the garlic followed by the tomato and paprika puree. Stir and mix over the heat. Add the strained beans, vinegar and honey to the pan and cook for 5 mins. Season to taste with salt and pepper.

In a bowl, mix together the avocado, onion, jalapeño, lime juice and coriander. Season to taste. To serve, spoon a portion of rice onto the plate followed by a good helping of the bean mixture. Place the avocado salsa on the side.

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Recipe by Diane Heierli • Photography C&D Heierli