Ingredients
| 2 | 8 oz jars Pastene Lupini Beans | |
| 1 | small red onion, thinly sliced | |
| sea salt to taste | ||
| ⅔ cup | lime juice | |
| ⅓ cup | orange juice | |
| ⅓ cup | grated tomato | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 3 | medium tomatoes, sliced into half-moons | |
| ½ | jalapeno, minced | |
| ¼ cup | chopped cilantro | |
| corn nuts | ||
| plantain chips | ||
| sliced avocado | ||
| hot sauce to taste |
Directions
- Rinse the jarred beans under cold water. Pinch the skins off each bean.
- Slice a thin round off the bottom of one tomato. Starting at the cut end, grate tomato on the largest holes of a box grater over a medium bowl until all that’s left is the flattened tomato skin discard the skin.
- Place the sliced onions in a bowl of cold, lightly salted water. Let sit 10 minutes and then rinse. This will remove some of the onion’s sharp bite.
- Combine the lupini beans, onions, lime juice, orange juice, grated tomatoes, olive oil, sliced tomatoes, jalapeno and cilantro in a bowl.
- Chill for at least 2 hours before serving.
- Serve with corn nuts, plantain chips, avocado and hot sauce.
