Summer Bean Salad. A tasty, nutritious, and healthy one-dish meal, a flavorful summer recipe ideal to prepare in advance and dress before serving.

This is a very easy and quick-to-make legume salad.

If you don’t want to dirty even one pan, you can use ready-made beans, otherwise, as I will show you in the procedure, we can opt for dried beans.

In this case, we will need to soak the legumes the night before and then cook them for about 45 minutes. If you use a pressure cooker, the times are halved.

Ready-made beans, on the other hand, come to our aid when we decide to prepare this salad at the last minute.

This quick lunch is also very convenient to take to the office or on a pleasant trip outside.

We can indeed prepare it in advance and store it in the fridge. This way the salad will be even more flavorful and balanced.

The dressing for the beans consists of a sauce made of extra virgin olive oil, thyme, black pepper and Tropea onion marinated in red wine vinegar: a full-flavored side dish!

Difficulty: Very Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

258.16 Kcal

calories per serving

Info Close

Energy 258.16 (Kcal)
Carbohydrates 32.81 (g) of which sugars 4.14 (g)
Proteins 12.69 (g)
Fat 7.61 (g) of which saturated 0.93 (g)of which unsaturated 0.12 (g)
Fibers 11.59 (g)
Sodium 357.42 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Summer Bean Salad

12.3 oz dried borlotti beans
1 cup cups piccadilly tomatoes
1 cup cups yellow cherry tomatoes
carrot
1 Tropea red onion
2 stalks celery (whiter part)
leaves basil
extra virgin olive oil
to taste salt
black pepper
to taste apple cider vinegar

Tools

Pressure Cookers
Bowl
Mandoline

Steps for the Summer Bean Salad

First of all, soak the beans at least 12 hours before proceeding with the preparation.
Once the beans are softened, drain and boil them in plenty of water with a carrot.
(Obviously, for lack of time, you can use canned beans drained of their water; in this case, you need two cans).
(To shorten the times, it’s perfectly fine to cook the beans in a pressure cooker).
(Be sure not to use steel ladles, they make them hard)
(If instead of dried beans you want to use fresh beans to shell, buy about 2.6 lbs of firm and blemish-free pods. Alternatively, you can use about 1.3 lbs of shelled frozen beans, or canned pre-cooked beans are perfectly fine).
Peel and thinly slice the Tropea onion, then place it in a bowl with a glass of apple cider vinegar covering it with cold water; let it soak for about half an hour, then drain it.
(You can replace apple cider vinegar with wine vinegar).
Clean and julienne a carrot.
Wash and slice the celery stalks.
In the meantime, wash and halve the yellow and red cherry tomatoes, place them in a salad bowl and season with oil, salt, and pepper.
Add some basil leaves and mix.
Drain the already cooked beans and add them to the tomatoes.
Drain the onion and add it to the beans and mix.
The summer bean salad is ready to be enjoyed…
Enjoy your meal.