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Fiesta Platter Salad
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1
Reviews
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By:
Carolyn Creel
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Fiesta Platter Salad Appetizer Recipe cooks pinto beans with onion, garlic, serrano chile, cumin and vegetable oil then covers with spread of avocados, yogurt and lime juice before garnishing with cilantro, green onion, cheddar cheese and tomatoes.
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INGREDIENTS
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1 cup raw pinto beans
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 serrano chile, minced
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1 teaspoon ground cumin
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1/4 cup lard or vegetable shortening
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3 ripe avocados, coarsely mashed
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3 tablespoons yogurt
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3 tablespoons fresh lime juice
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Salt to taste
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1 bunch cilantro, coarsely chopped
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4 green onions, chopped
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4 ounces peeled and chopped Anaheim chiles or 2 ja
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4 ounces sharp Cheddar cheese, grated
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4 ounces Monterey jack cheese, grated
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15 pitted black olives, chopped
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1 to 2fresh tomatoes, seeded and chopped, but not
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Chili powder
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DIRECTIONS
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1:
Pick beans over to clean them, then soak overnight in water to cover. Drain, discarding liquid. Put beans in a heavy pot with 6 cups fresh water, the chopped onion, garlic, serrano chile, cumin, and lard. Bring
to a boil, reduce heat to maintain a slow, steady simmer, cover, and cook until beans are tender, about 11/2 hours, adding more water as necessary to keep mixture slightly soupy.
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2:
Mash beans with a wooden spoon and spread them into a round on a 12-inch platter.
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3:
In a small bowl combine avocados, yogurt, lime juice, and salt to taste. Stir in half the chopped cilantro. Spread avocado mixture on top of the beans.
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4:
Sprinkle the avocado mixture with green onions, chiles, grated cheeses, olives, and tomatoes. Dust the top with chili powder and the remaining cilantro. Serve with plenty
of Tostaditas.
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