Yucca Salad (Escabeche)

cassava-bean-salad-escabeche.pdf

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Click on the PDF link above and dowlnoad the whole recipe with ingredients, instructions and nutritional value of micros and macros.

Boil and Drain Yucca

Cook down oil, vinegar, bay leaves, onions, garlic, salt and pepper for 10 minutes. Then add red roasted peppers, beans and salt and pepper.

If using dried beans, soften and drain. If using canned beans, rinse and drain.

Mix the beans and oil vinegar mix and pour over cooked yucca.

Mix it all real good and let it rest for 30 minutes. Serve hot or Cool in the refrigerator. Good for 3 days.

Enjoy!