Squid and butter bean salad, a fresh, tasty, and nutritious dish prepared with very few ingredients, perfect to enjoy even at work.
Just prepare the squid tentacles the day before and, if you have little time, assemble all the ingredients at the moment.
For this recipe, I used defrosted squid tentacles, but alternatively, you can use fresh ones, or frozen ones, adjusting the cooking time according to your choice.
In my case, cooking the tentacles required 25 minutes of boiling over medium heat to achieve a soft and non-rubbery final result.
Below I leave you some ideas to use fish in fresh and delicious salads.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz squid (I chose the tentacles)
- as needed water (for cooking)
- 1 cup Spanish white beans (already cooked)
- as needed parsley (fresh)
- as needed fine salt
- 1.75 oz black olives (pitted)
- 2 tbsps extra virgin olive oil
- 8 cherry tomatoes
Tools
- 1 Pot
- 1 Stove
- 1 Bowl
- 1 Knife
- 1 Cutting board
Steps
To prepare the Squid and Butter Bean Salad, first wash the squid tentacles thoroughly under running cold water.
Blanch them in a pot full of water for 25 minutes.
After this time, pierce the tentacles with a fork. If it enters without difficulty, the squid is ready.
Let it cool in a bowl with cold water.
Then cut it into slices about 3/4 inch thick.
Drain the butter beans and olives from their liquid and place them in the bowl with the squid.
Add fresh chopped parsley, a clove of garlic peeled and thinly sliced, and finally the cherry tomatoes, quartered. Also, add the drained black olives.
Add the extra virgin olive oil and mix well.
Store in the refrigerator in a covered container until ready to serve.
