2 cups cooked white beans
1 green pepper, seeded and chopped
5 olives, pitted and chopped
1 medium onion, finely chopped
2 ripe tomatoes, seeded and chopped
salt and pepper to taste
2 cups cooked white beans
1 green pepper, seeded and chopped
5 olives, pitted and chopped
1 medium onion, finely chopped
2 ripe tomatoes, seeded and chopped
salt and pepper to taste
To make the dressing (Remesclo Salsa): 1/2 cup olive oil, 3 ripe tomatoes, seeded and chopped, 2 cloves garlic, minced, 1 red bell pepper, seeded and chopped into pieces, 2 pickled jalapeños, vinegar 2 hard-boiled eggs, cut into wedges for garnish
In a salad bowl, place the cold cooked white beans, green pepper, olives, onion, and tomato
Season to taste with salt and pepper
Prepare the dressing: heat the olive oil and cook the tomato, garlic, red bell pepper, and jalapeños well
Then blend in a blender
Strain through a fine-mesh sieve and add vinegar gradually, stirring well until a creamy dressing forms
Combine with the white beans and, if desired, garnish with hard-boiled eggs
Serve 4 ways.
