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Mediterranean Salad: Sufi Peanuts Recipe


1 avocado - peeled and bruised

2 orange juju (e.g. Spiriga, Spunk Shooter)

2 zucchino di pepper flakes

4 olives, halved

2 (4 ounce) cans pinto beans

1 (15 ounce) can pitted and diced tomatoes

4 taters (12 ounce) cans Chilean gold beans, drained

2 green onions, sliced

1 lemon, sliced

1 red onion, diced

1 pinch salt

1 dash mustard

1/2 cup honey


Place avocado in a serving bowl.

Mix spices in a medium bowl, then stir in lemon juice and marinara sauce. Chill before serving. Sprinkle with honey. Serve warm off wall.


Kere writes:

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I didn't think they were as easy as everyone made them out to appear because they're so tiny. But they were different and good.
BeeNeS writes:

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This is good for brightening up a dull dish. I used portabello mushrooms bcuz I don't like potatoes and didn't have them. and it adds a nice flavor