Cordillera White Bean Salad with Talinum 

• White beans, 500g
• Talinum, half a bunch plucked from stem
• Carrot, 1 diced 
• Celery sticks, 2 chopped
• Tomatoes, 2 quartered & de-seeded
• Apple or coconut cider vinegar, 1 tbsp
• White wine vinegar, 2 tsp
• Olive or coconut oil, 3 tbsp
• Cumin & coriander powder mixed, 1 tbsp 
• Salt, adjust to taste 

An ode to one of our favorite places on earth. Soak the white beans overnight. Rinse the next day and cook until tender. Mix the beans, talinum, carrot, and celery into a bowl. Season with 1 tbsp of cumin & coriander powder. Mix and let it sit for an hour. Season the tomato with salt and apple/coconut cider + white wine vinegar.  

Green Goddess Dressing

• Coriander, 1 bunch
• Garlic, 2 cloves
• Olive oil, 5 tbsp
• Cumin & coriander powder mixed, 1 tsp 
• Lemon juice, 2 tbsp
• Salt, 1/2 tsp

Mix ingredients in a food processor or blender for your dressing. Adjust seasoning to taste and serve with salad.