Cucumber, Purslane, and Bean Salad
Inspired by a recipe from Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando (@nopalitosf), this substantial salad highlights verdolagas, or purslane—a wild succulent cherished in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Food processor
- Fine-mesh sieve
- Oven
- Baking sheet
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cups cucumber slices (sliced into half-moons) (about 2 medium cucumbers)
- Salt
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons)
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup canola or rice bran oil
- 4 cups cleaned purslane or watercress
- 1 to 2 cups cooked, drained heirloom beans such as Rancho Gordo Moro beans
- 1 avocado, pitted and diced
- Crumbled queso fresco, for garnish
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