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Ingredients (4 servings)
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4 Stk. Ciabattaweckerl
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400 g Pintobohnen
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250 g Datterini Tomaten
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1 Stk. Gurke
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1 Stk. Avocados
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1 Stk. Zitronen
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Olivenöl, Knoblauchpulver, Salz, Pfeffer
Preparation
- Halve the ciabatta rolls and toast them in a pan or in the oven with a little olive oil until golden brown and crispy.
- Rinse and drain the pinto beans, heat them in a pan with olive oil, garlic powder, salt, and pepper until soft, then mash slightly with a fork.
- Dice the datterini tomatoes, cucumber, and avocado flesh into small cubes and mix with lemon juice, olive oil, salt, and pepper to create a fresh salsa.
- Generously spread the warm bean mash onto the toasted ciabatta halves and top with the fresh tomato and cucumber salsa.
