A much-loved, sultry, Mexican bean salad with a crunchy tortilla base – there’s also a vegan option with an aquafaba aïoli
We have had versions of this vibrant, rich-tasting bean salad on the menu at Wahaca since we opened. In late summer, I like to toss in some charred corn, too, which is delicious on a crisp corn tortilla, especially when spread with a garlicky, roast jalapeño aïoli. The dangerously moreish aïoli adds a silky, background note to the whole dish, and an extra lick of flavour: the blend of fresh lime, sparkly chilli heat and umami garlic turns an otherwise wholesome dish into something infinitely more compelling.
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