Peruvian Avocado Bean Salad
Pour giant white beans into a strainer and let them drain thoroughly. Dice potatoes. Remove seeds from the tomatoes and cut into strips. Cut the avocados into halves and remove the pits. Peel and cut the avocado flesh into chunks. Cut the onion into thin slices and chop the cilantro. Mix all ingredients in a bowl.
Make a dressing using vinegar, mustard, honey, salt, pepper, and oil. Mix together with salad ingredients.
Fry bacon in a nonstick pan until crispy. Let it cool on paper towels.
Arrange salad into bowls and garnish with crispy bacon.
1 ⅔ cup giant white beans
1 pound boiled potatoes, with skin
2 tomatoes, Peeled
2 Peruvian avocados
1 red Onion
1/2 bunch cilantro
4 tablespoons white balsamic vinegar
1 teaspoon mustard
1 teaspoon honey
6 tablespoons olive oil
1/4 pound bacon