Ayocote Blanco, Celery and Radish Salad
The radishes play a big role in this vibrant dish, and to get the best from them they need to be sliced as thin as you can. Mandolines are optimal but can be scary - it’s slower but safer to go at them with a vegetable peeler.
Serves 4
Half a red onion, sliced thin
1 celery stalk, cut in half lengthwise and then into ¼ inch/0.5cm slices
Small bunch (10g) chopped flat leaf parsley
1 cucumber, thinly sliced
1 bunch of radishes, cleaned and trimmed, then thinly sliced
500g cooked Ayocote Blanco beans, strained
3 tablespoons extra-virgin olive oil
2 teaspoons cider or white-wine vinegar (pineapple vinegar adds a fun twist, if you can find it)
Salt and pepper to taste
Add all the ingredients to a large salad bowl and gently toss. Taste and adjust the seasonings. Serve at room temperature.