Red Cabbage and Domingo Rojo Salad – Rancho Gordo

• 2 cups shredded red cabbage
• 1 cup cooked, drained Domingo Rojo, Mayan Red beans, or other firm heirloom beans
• 1/4 red onion, chopped or thinly sliced
• Handful of fresh parsley, minced
• 1 serrano chile, seeded and minced (or to taste)
• Fresh lime juice to taste
• 2 tablespoons olive oil
• Salt and pepper to taste

Serves 2

1. Place the cabbage in a serving bowl. Add the beans, onion, parsley, and chile. Top with lime juice, olive oil, and salt and pepper to taste. Stir to combine. Taste and add more salt or seasonings, according to taste.