Salad with watermelon rinds and beans

Votes: 1

Photo of the dish: Con Pulos

Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8

Salad with watermelon rinds and beans - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

850 g canned black-eyed beans, drained and rinsed
1 small watermelon, washed
1 green tomato, diced
1 red or orange pepper, diced
1 cup apple cider vinegar
3/4 cup sugar
1 teaspoon allspice
1 star anise
230 g green beans and/or string beans
1 jalapeño pepper, thinly sliced
1/3 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, green tomatoes, green beans, black-eyed beans, jalapeno pepper, star anise, allspice

Cooking the dish according to the recipe:

Prepare pickled watermelon rindsCut the watermelon into quarters, then use a fruit knife to slice the fruit, leaving about 4 cm of flesh on the rind. Use the flesh in other recipes. Trim off any tough rind and discard. Cut the rind into pieces; combine with the tomato and bell pepper in a bowl.

In a medium saucepan, combine 1 cup water, vinegar, sugar, allspice, anise, and 4 teaspoons salt. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and marinate in the refrigerator for at least 4 hours or up to 1 week.
Salad with pickled watermelon rinds

Bring a saucepan of salted water to a boil. Add the beans and cook for about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry, and cut into small pieces.

In a large bowl, combine 4 cups of marinated watermelon with the vegetables, beans, haricots verts, jalapeño, and olive oil; season with salt and pepper and toss. Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.

Recipe salad with black beans and corn.