I’m a great believer in simple food and this mixed bean salad is certainly simple.
I’ll describe it for you in a sentence: “Buy a tin of mixed beans and pimp it up“.
If you want to make it instead with dried beans and do all that soaking-overnight stuff, be my guest. However, a tin of mixed beans is only 60p (85c) in the shops and life is short. You’ve got everything else you need for this in the cupboard and the fridge.
The quantities below will make a quick side dish for 3-4 people, or a decent salad for two. Just add a few toasted pitta breads, a bowl of hummus and whatever you fancy. If you want some more ideas, have a look at my recent Tapas post for suggestions.
1 x 400g tin mixed bean salad
2 spring onions, finely chopped
Half a red onion, finely sliced
A handful of small tomatoes, sliced. Cherry tomatoes or plum tomatoes would be perfect.
For the dressing:
4 tbsps extra virgin olive oil
1 tbsp vinegar (whatever type you have in the cupboard but white wine vinegar or apple cider vinegar are ideal)
1 tbsp chopped fresh parsley
Sea salt and freshly ground black pepper
Optional: fresh basil and/or parsley sprigs to garnish
Drain and rinse the beans.
Put the beans in a bowl with the onions and tomatoes.
Mix the dressing in a small bowl, jar or a mug and pour over the beans.
Stir the dressing through the salad, then season well. Make sure you can taste vinegar in the dressing. It needs to cut through and give the salad a bit of a “zing” in your mouth.
Decorate with fresh basil or parsley, so it looks as though you spent ages making this dish.
- The bean salad keeps well in the fridge for about 24 hours after making.
- You don’t need me to tell you that lots of other salad vegetables would work well in this. What’s in your fridge? A nice bell pepper or a red chilli we could chop up? Some olives in a jar, maybe? Chuck ’em in!
- Originally inspired by: http://www.huffingtonpost.co.uk/vicki-psarias/mixed-bean-salad-vegan_b_9012888.html Thank you x
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