Mussel salad with beans

Mussels, Avocado, Beans, Tomato, Red onion, Chili pepper, Cilantro, Bulgarian pepper, Olive oil, Cilantro, Lemon, Garlic, Paprika, Coriander (cilantro seeds), Cooking salt, Black pepper

To boil: 1 h. To boil: 3 min. Bake in the oven: 20 min. Let it stand: 10 min. Cooking: 5 min. Blend with a blender: 5 min. Slice: 10 min. Mix: 5 min.

Boil the beans (1 cup) until soft for 40–60 minutes. Let cool.

Boil the mussels (200 g) in salted water for 2–3 minutes. Let cool.

Roast the green pepper (1 piece) at 220°C for about 20 minutes until charred. Transfer to a closed container for 10 minutes, then peel off the skin and seeds.

Place the flesh of the pepper in a blender. Add olive oil (2 tbsp), lemon juice (1 tbsp), garlic (1 clove), coriander (1/2 tsp), paprika (1/2 tsp), salt, and black pepper. Add most of the cilantro (a bunch) and blend until smooth sauce.

Dice the avocado (1 piece). Dice the tomato (1 piece), removing excess liquid. Slice the red onion (1/2 piece) into thin half-rings. Finely chop the hot pepper (1 piece).

Combine the beans, mussels, avocado, tomato, onion, hot pepper, and remaining cilantro. Add the dressing and mix well. Serve immediately after preparation.

For a more keto-friendly version, reduce the amount of beans and add more avocado or mussels.