Follow these steps for perfect results
Avocado
diced
Beans (mixed beans)
drained
Onion
finely chopped, soaked
Tomato
diced
Krazy Salt
Vinegar
Sugar
Finely chop the onion.
Soak the chopped onion in water.
Change the water about 3 times to reduce onion's pungency.
Dice the avocado and tomato into small cubes.
Drain the soaked onion thoroughly.
Transfer the drained onion to a mixing bowl.
Add the mixed beans to the bowl.
Season with Krazy Salt, vinegar, and sugar.
Gently combine the ingredients.
Add the diced avocado and tomato.
Toss all ingredients gently to avoid mashing the avocado.
Serve immediately or chill for later.
Expert advice for the best results
For a spicier kick, add a pinch of chili flakes.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Use a ripe but firm avocado for the best texture.
Everything you need to know before you start
5 mins
Can be made a few hours ahead, but avocado may brown slightly.
Serve in a bowl or on a bed of lettuce.
Serve as a side dish with grilled meats or vegetables.
Enjoy as a light lunch with whole-grain bread or crackers.
Pair with tortilla chips for a quick snack.
Crisp and refreshing.
Clean and refreshing.
Discover the story behind this recipe
Avocado is a staple ingredient in Mexican cuisine.
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