Recipes

BEAN SALAD

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This refreshing bean salad is ideal for warm days, as a light meal or side dish. The combination of white beans, fresh vegetables and aromatic spices makes it nutritious and delicious. Easy to prepare, it is the perfect choice for a quick lunch or dinner.

Ingredients (for 2 servings)

  • 150 g of beans (before cooking)
  • 2 hard-boiled eggs
  • 1 medium-sized red or brown onion
  • 1 large clove of garlic
  • 1/2 of a small bunch of parsley
  • 1/2 of teaspoon of dry mint

Dressing

  • 4 tablespoons of apple cider vinegar
  • 4 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

Preparation

  1. Preparation of beans:
    In the evening, soak the sifted and washed beans in cold water to swell. Take care to ensure that there is enough water, so that the beans do not absorb all the liquid and remain dry. If we did not soak the beans in the evening, soak them during the day – at least for an hour.
  1. Cooking beans:
    Drain the beans and put them in the pot in which it will be cooked. Pour cold water to soak the beans, then heat until boiling, reduce the heat and cook until the beans are soft, adding hot water as needed. Do not salt. Cooking can take two hours. Periodically check the stage the beans are in and whether they are soft. Beans should not be overcooked, because they will turn into mush during further preparation. Beans should be “al dente,” or firm to bite, but edible.
  1. Cooking eggs:
    Boil the eggs for 10-15 minutes so that they are hard-boiled. Pour cold water over them and peel them. Cut into quarters.
  1. Preparation of vegetables:
    Peel and chop the onion and garlic. Wash, dry with a kitchen towel and finely chop the parsley.
  1. Mixing the salad:
    Strain the cooked and cooled beans and mix with onion and garlic, parsley and crushed dry mint. Season with dressing – apple cider vinegar, olive oil, salt and pepper. Be generous with the dressing so that the salad shouldn’t remain dry. The recipe contains the exact measurements for the specified amount of beans, and any increase requires a proportional increase in all ingredients.
  1. Resting the salad:
    Let the salad rest for at least 1 hour. Then season again to taste and decorate with eggs.

Serving

Serve cold, as a refreshing meal or side dish. It is ideal for summer days, picnics or as an addition to main dishes.

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