White Bean Salad
This refreshing, simple salad gets a zing from a generous slosh of vinegar. It’s perfect to accompany meats and seafood, but can be made more substantial, into a meal of its own, with the addition of ingredients such as tuna, diced tomato, olives and capers. The dried beans will need to be soaked overnight.
Ingredients 7
400 g giant white beans, soaked overnight, drained and rinsed
2 tbsp extra-virgin olive oil
2 spring onions (scallions), finely chopped
1 garlic clove, crushed
1 handful flat-leaf parsley (italian flat-leaf parsley), roughly chopped
3 tbsp red-wine vinegar (sherry vinegar)
salt and pepper
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Method 3
Drain and rinse the , tip into a large saucepan and cover with fresh water (at least 5 times the volume of the beans). Bring to the boil, then reduce to a simmer and cook for about 1 1⁄4 hours, until the beans are soft. Drain and rinse the cooked beans in cold water.
Put the in a bowl and add half the and all the remaining ingredients. Gently mix together and season to taste.
Serve immediately or chill the salad in the refrigerator for an hour or two, allowing the to absorb the flavours. You can enjoy the salad cold, or bring it back to room temperature. Drizzle with the remaining before serving.
Simon Bajada's tips
To make the salad more substantial, add ingredients such as tuna, diced tomato, olives and capers.
