Ingredients
- 2 jalapeno chilies
- 2 limes
- 1 garlic clove
- 1/2 size carrot
- 1/2 celery rib
- 1/4 zest
- 140 gr salt and pepper
- 130 gr black beans (dried)
- 60 ml olive oil (light)
- 45 ml lime juice (fresh)
- 30 ml champagne vinegar
- 18 gr heaped cilantro (chopped)
- 3 gr salt
- 2 ml sal drop the carrot the water (into)
- 1 gr cayenne pepper
- 1 gr mint note adjust the cayenne pepper (chopped fresh)
- 1 gr black pepper
When the beans are tender, drain and toss immediately with the dressing and jalapenos. If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to taste with salt and pepper, then add the cilantro and mint before serving.
